Recipe - Prawn And Jicama Salad - Ann Lovejoy

1 lg Avocado; thinly cut or sliced up
1 small Lemon; juiced + grated peel
8 ounce Jicama; julienned
8 Prawns; cooked, peeled
One half bn Fresh cilantro; trimmed
2/3 cup Yogurt
3 tablespoon Salsa
One half teaspoon Nutmeg; freshly grated

Sprinkle half the avocado slices with 1 T. lemon juice. Toss gently with
jicama and prawns, and divide on 2 salad plates. Put cilantro in blender or
processor with other half of avocado, 1 T. lemon juice, and yogurt; buzz to
blend. Stir in the salsa, 1 tsp. lemon peel, and nutmeg. Spoon sauce over
salads, sprinkle with a few cilantro leaves and serve.

Suggested Wine: Frascati, cerveza, fresh lemonade

Serving Ideas : warm tortillas, or corn chips, extra salsa, crudites

Recipe by: Eight Items or Less Ann Lovejoy

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998