Ingredients

• 2 medium avocado pear, halved and pitted
• 2 teaspoon lemon juice
• 1 portion lettuce, shredded, to garnish
• 8 portion tomato(s), cherry
• 120 g very low-fat plain yogurt, (6 tbsp)
• 2 tablespoon tomato puree
• 1 teaspoon capers, rinsed and finely chopped (optional)
• 300 g peeled prawns, cooked, (thawed if frozen)
• 1/8 teaspoon paprika, or freshly ground black pepper

Instructions

• Sprinkle the cut surface of the avocados with a few drops of lemon juice. Stand each half on a separate serving dish or plate and garnish with shredded lettuce and cherry tomatoes.
  
  
• To make the dressing, mix together the yogurt, tomato puree and capers, if using. Pat the prawns dry with some kitchen paper, then stir them gently into the dressing.
  
  
• Pile the prawns and dressing into the avocado halves. Sprinkle with a little paprika or black pepper, then serve at once.

Notes

• Remember that avocado will blacken if left for too long, so serve as soon as possible.