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Avocado Sevillana

salad.queen's picture
Ingredients
  Dijon mustard 1 Teaspoon
  Castor sugar 1 Teaspoon
  Cider vinegar 2 Teaspoon
  Double cream 1⁄4 Pint (150 Milliliter)
  Prawns 3 Ounce, cooked, shelled (75 Grams)
  Stuffed green olives 3 Ounce (75 Grams)
  Avocados 2 Large
  Lemon juice 2 Teaspoon
Directions

1. Mix together the mustard, sugar and vinegar.
2. Whip cream until stiff. Stir in mustard mixture.
3. Reserve 4 prawns and 4 olives for garnish.
4. Slice remaining olives and stir into cream with prawns and seasoning.
5. Cover and leave to stand for 30 minutes in a cool place.
6. Cut avocados in half, remove stones and brush flesh with lemon juice.
7. Place on serving dishes, and fill centres with the prawn and olive dressing.
8. Garnish each with a prawn and an olive and serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Prawn
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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