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Prawn and avocado cocktail

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Ingredients

Adjust Servings:
100ml natural yoghurt (0% fat)
1/4 tsp smoked paprika, plus extra for dusting
1 tsp Worcestershire sauce
Pinch of ground cayenne pepper
1/2 tsp mango chutney
1 heaped tsp tomato purée
Lemon juice, to taste, plus slices to garnish
170g cooked king prawns
1/2 cucumber, deseeded and finely chopped
12 cherry tomatoes, halved
1/2 small iceberg lettuce, finely shredded
1 avocado, stoned and finely diced
TO SERVE
Fresh parsley, for garnish

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Prawn and avocado cocktail

This is my reinvented version of the retro starter combining prawns and avocado. Mayonnaise is omitted for natural yoghurt to make a lighter dressing, which can be made in advance using store-cupboard ingredients.

Features:
    Cuisine:
    • 5 Mins
    • Serves 2
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Combine the natural yoghurt with the tomato purée, cayenne pepper, smoked paprika, Worcestershire sauce and mango chutney and mix well.

    2. Squeeze in the lemon juice to taste and season with salt and a generous helping of pepper. Add the king prawns and coat in the sauce. Set aside.

    3. Mix the remaining ingredients in a bowl, squeeze over extra lemon juice to prevent the avocado from browning, and divide between glasses. Top with the prawns and a sprinkle of parsley and smoked paprika to finish. Garnish with a lemon slice before serving.

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