Prawn, California Avocado and Mango Salad

Ingredients

 * 3 medium 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

 * 1) 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.
 * 2) Cut avocado's in half lengthways, remove stone, remove flesh.
 * 3) Shred lettuce and arrange a small pile in the middle of the plates.
 * 4) Cut flesh of the mangos, remove skin and slice both avocado and mango, and arrange around the plate.
 * 5) Sprinkle the prawns over, then the sliced mushroom last.
 * 6) Mix all dressing ingredients together and liberally coat the prawns etc.
 * 7) Sprinkle with chopped parsley and serve with brown bread and butter.
 * 8) This is a very nice light starter and the raspberry vinegar is a must, but can be replaced with other vinegar.