Prawn Avocado and Mango Salad

3 medium avocado's
3 mango's
1 lb. cooked prawns
3 ozs. baby mushrooms, sliced
lettuce

Dressing;
1 tsp. grated fresh ginger
5 ozs. olive oil
2 tbsps. raspberry vinegar
1 tsp. honey
1 tsp. seeded mustard
3 tsps. lemon juice
1 tbsp. chopped fresh chives
1 tsp. chopped dill

Prepare recipe close to serving time, It will not keep for long periods of
time as the avocado will discolour, they will stay green longer if wiped
with lemon juice. Cut avocado's in half lengthways, remove stone, remove
flesh. Shred lettuce and arrange a small pile in the middle of the plates.
Cut flesh of the mango's, remove skin and slice both avocado and mango,
and arrange around the plate. Sprinkle the prawns over, then the sliced
mushroom last. mix all dressing ingredients together and liberally coat
the prawns etc. Sprinkle with chopped parsley and serve with brown bread
and butter. This is a very nice light starter and the raspberry vinegar
is a must, but can be replaced with other vinegar. Serves 4.

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