PRAWN SALAD STUFFED AVOCADOS
2 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
255 grams chopped cooked prawn, peeled, deveined and tails removed
1/2 tomato, diced
1/2 orange or yellow bell pepper, diced
1 1/2 tbsp chopped chives, divided
1/4 cup fresh lemon juice (juice 1 lemon)
1. In a mixing bowl, whisk together Dijon and vinegar. Slowly whisk in oil and season with salt and black pepper.
2. To the bowl, add prawn, tomato, bell pepper and 1 tbsp chives. Stir to combine and, if desired, season with salt and black pepper.
3. Halve each avocado and immediately pour lemon juice over each half to keep avocados from browning. Using a small spoon, pit avocados. Scoop out about a third of the fruit from the center of each avocado half. Add scooped-out avocado to prawn salad and stir to combine. Stuff each avocado with prawn salad. Sprinkle with remaining chives and serve.