Avocado, Mango and Prawn Salad

Mixture of salad leaves and herbs (Ex. mint, basil, chives, coriander etc)
1 avocado
1 small mango
100 gm prawns

DRESSING:
3 limes, juice of
3 dash Worcestershire sauce
2 dash Tabasco sauce
5 tbsp virgin olive oil
1 pinch caster sugar

GARNISH:
4 prawns, shells on
balsamic vinegar
lime segments

First make the dressing:
Put 1tbsp of chives into a bowl and pour in the lime juice, Worcestershire sauce, Tabasco sauce and olive oil. Season with salt and pepper.

Split the avocado in half from top to base. Carefully remove the stone and skin, then slice lengthways and then in half. Place in a bowl and pour a little of the lime dressing over the avocado. The acid in the lime will prevent the avocado browning.

Peel and chop the mango and put into the bowl with the avocado then add the prawns.

Top and tail the lime and add a little zest to the prawn, avocado and mango mixture. Remove the pith and take out the flesh. Place knife through the membrane to remove the soft flesh, with no skin or pith.

Season the fruit with black pepper and salt.

Take a scone ring and place it in the centre of the plate. Fill the ring with salad leaves and herbs. Flood a little dressing around the ring. Drop 3 drops of balsamic vinegar. Remove ring and place the prawn mixture on top.

Garnish with lime segments and prawns, shell on.