Prawn, California Avocado and Mango Salad

Ingredients

 * 3 med California avocados
 * 3 mangos
 * 1 Pound cooked prawns
 * 3 oz baby mushrooms sliced
 * Lettuce
 * Dressing
 * 1 tsp grated fresh ginger
 * 5 oz olive oil
 * 2 Tbsp raspberry vinegar
 * 1 tsp honey
 * 1 tsp seeded mustard
 * 3 tsp lemon juice
 * 1 Tbsp chopped fresh chives
 * 1 tsp chopped dill

Directions
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 mangos, 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.