ingredients
serves: 4
1 large avocado
1/2 lemon
2 medium tomatoes
1/2 cup peeled, cooked shrimps
for the dressing:
1/2 lime
A small bunch of cilantro
1/2 cup natural yoghurt
1 teaspoon superfine sugar
Salt and black pepper
method
1. To make the dressing, wash any wax from the lime, grate the rind into a small bowl, setting a little aside for a garnish, then squeeze the juice into the bowl. Rinse and dry the cilantro. Reserving a few sprigs for a garnish, finely chop enough to give 1 tablespoon. Add it to the lime juice, then stir in the yoghurt, superfine sugar, salt and black pepper. Beat well then set aside.
2. Halve and stone the avocado (see box, right), peel and slice the flesh and arrange it on plates. Squeeze some lemon juice onto the slices to stop them browning.
3. Slice the tomatoes and arrange them and the shrimps among the avocado. Spoon over the dressing and garnish with the reserved lime rind and sprigs of cilantro.
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more information
To halve the avocado, cut it lengthways round then twist to separate the halves. Carefully stick the blade of a heavy kitchen knife into the stone. Twist to loosen the stone, then lift it out.
