Recipe - Melon With Prawns And Strawberries

One half Mediumsize avocado
One half teaspoon Lemon juice
1 Mediumsize, ripe seasonal
melon (i.e. ogen,
cantaloupe or honeydew)
1 Celery heart, chopped
4 ounce Strawberries, hulled and
cut or sliced up
8 ounce Cooked, peeled prawns
(thawed if frozen)
2 Little Gem lettuces, rinsed
and torn into pieces
For the dressing:
8 ounce Strawberries
1 teaspoon Caster sugar
2 teaspoon Olive oil
1 tablespoon Unsweetened orange juice
2 teaspoon Chopped fresh parsley
Salt and freshly ground
black pepper

Preparation time: 20 minutes Freezing: not recommended

Peel and chop the avocado and place it in a mixing bowl. Sprinkle it with
the lemon juice to prevent it from discolouring.

Halve the melon, discard the seeds and scoop out the flesh using a melon
baller (or cut it into cubes).
Gently combine the melon, chopped celery, strawberries and prawns with the
avocado and refrigerate until needed.

Meanwhile, puree the dressing ingredients in a food processor or
liquidiser. Arrange the lettuce on 4 plates and divide the prawn mixture
between them. Pour the dressing over and serve immediately.

Cook's notes: when melons are ripe they should 'give' slightly when
pressed at the stalk end.

Wrap up melons well if storing them in the refrigerator as otherwise they
will permeate everything around them with their heady scent.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini