Put some of those locally grown avocados to good use with this recipe, tasty and refreshing.
1,500 g avocados
400 g prawns
100 g onion
1 egg
Salsa rosa
Caviar
A bit of lettuce
Cut the avocados in half, remove the stone and scrape out the inside and set to one side. Peel the prawns and cook them. Peel the onion and chop finely. Hard boil the egg.
Cut the inside part of the avocado into small pieces and put them into a bowl. Add the prawns, also cut into small pieces, and the chopped onion. Mix it all up gently.
Put the mixture into the avocado skins and top with a bit of salsa rosa.
Serve on a lettuce leaf base, sprinkle the caviar on top and decorate with thinly sliced egg.