Prawn Salad

Ingredients

• 1 lb cooked peeled prawns
• 1 lime, juice of
• 3 tomatoes
• 1 avocado, ripe but firm
• 2 tablespoons hot chili sauce
• 1 teaspoon sugar
• 2/3 cup sour cream (i used fat free sour cream)
• 2 heads little gem lettuce, separated into leaves (i used baby greens)
• salt and pepper
• fresh basil leaf, to garnish
• green bell pepper, cut into strips to garnish

Directions

1. 1

   Put the prawns in a large bowl,add the lime juice and salt and pepper.

2. 2

   Toss lightly, then leave to marinate.

3. 3

   Cut a cross in the base of each tomato.

4. 4

   Place them in a heat proof bowl and pour over boiling water to cover.

5. 5

   After 3 minutes, lift the tomatoes out with a slotted spoon and plunge them into a bowl of cold water.

6. 6

   Drain, the skins will have begun to peel back easilly from the crosses.

7. 7

   Skin the tomatoes completely, then cut them in half and squeeze out the seeds.

8. 8

   Chop the flesh into 1/2 inch cubes and add to the prawns.

9. 9

   Cut the avacado in half, remove the skin and seed, then slice the flesh into 1/2 inch chunks.

10. 10

    Add it to the prawn and tomato mixture.

11. 11

    Mix the hot chilli sauce, sugar and sour cream in a bowl.

12. 12

    Fold into the prawn mixture.

13. 13

    Line a bowl with the lettuce leaves, then top with the prawn mixture.

14. 14

    Cover and chill for at least 1 hour, then garnish with fresh basil and strips of green pepper.

15. 15

    Crusty bread makes a perfect accompaniment.