Chayote Prawn Salad
1 large avocado, peeled and halved
juice of one lime
grated zest of lime, set aside
1 medium chayote, peeled and sliced thin
12 medium, fresh-cooked prawns, chilled
1/2 bunch cilantro, washed, trimmed with two sprigs reserved for garnish
2/3 cup yogurt
4 tbsp. prepared fresh or bottled salsa
1/2 tsp. grated nutmeg
Slice half the avocado into long, thin strips. Place avocado slices on the
bottom of a large salad platter. Brush with one tablespoon of lime juice.
Arrange chayote slices and prawns on top.
For sauce: Use blender or mix together well the remaining avocado, cilantro, one
tablespoon lime juice and yogurt. Stir in salsa, nutmeg and grated lime zest.
Spoon sauce over salad. Garnish with cilantro.
Serves 4
As an appetizer: Arrange avocado slices, chayote and prawns in equal portions on
appetizer plates. Use approximately two tablespoons of sauce for each dish. If
desired, you may substitute other fresh seafood for the shrimp.
Serves 6