Prawn and jicama salad - ann lovejoy
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Avocado; thinly sliced |
| 1 | small | Lemon; juiced + grated peel |
| 8 | ounces | Jicama; julienned |
| 8 | Prawns; cooked, peeled | |
| ½ | bunch | Fresh cilantro; trimmed |
| ⅔ | cup | Yogurt |
| 3 | tablespoons | Salsa |
| ½ | teaspoon | Nutmeg; freshly grated |
Directions
Sprinkle half the avocado slices with 1 T. lemon juice. Toss gently with jicama and prawns, and divide on 2 salad plates. Put cilantro in blender or processor with other half of avocado, 1 T. lemon juice, and yogurt; buzz to blend. Stir in the salsa, 1 tsp. lemon peel, and nutmeg. Spoon sauce over salads, sprinkle with a few cilantro leaves and serve.
Suggested Wine: Frascati, cerveza, fresh lemonade Serving Ideas : warm tortillas, or corn chips, extra salsa, crudites Recipe by: Eight Items or Less - Ann Lovejoy Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998
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