Avocado Boats

How to make Avocado Boats

Prep Time: 15 minutes        |        Serves: 8

Ingredients

• 1 baby cos lettuce, washed and chopped
• 1 mango, chopped
• 2 nectarines, stoned and chopped
• 1 lemon, juiced, plus extra for drizzle
  
• 2 tbsp The Olive Tree extra virgin olive oil
• Stonemill sea salt and pepper, to taste
• 2 x 230g The Fishmonger cooked and peeled prawn cutlets
• 2 tbsp chopped dill, plus extra sprigs to serve
  
• 4 avocados

Method

1. In a large bowl combine lettuce, mango and nectarines. Squeeze in lemon juice and olive oil. Season with salt and pepper.
2. Reserve 8 prawns for garnish. Chop the remaining prawns and add to the salad. Stir in the dill.
3. De-seed the avocados and scoop out flesh with a large spoon.
4. Save the shells of the avocados for serving.
5. Drizzle with a little lemon juice so they don’t discolour too quickly. Chop avocados into 2 cm cubes. Add avocados to salad and gently toss in to combine.
6. Spoon in the salad to each of the avocado shells, piling high.
7. Garnish each boat with a whole prawn and extra sprigs of dill.
8. Drizzle with cocktail sauce from the prawns if desired.

Tip: Make the mango and prawn salad before your picnic. Transport in a sealed container. Take the avocados and a small knife with you for cutting. Cut and scoop out the flesh of the avocados just before serving, then add avocados to mango and prawn salad. Scoop into avocado shells and serve the “boats” as plates.