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Name: Melon with Prawns and Strawberries
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: For the dressing:; 1 Celery heart, chopped; 1 tb Unsweetened orange juice; 4 oz Strawberries, hulled and; Salt; 8 oz Cooked, peeled prawns; 1/2 ts Lemon juice; 1 Medium-size, ripe seasonal; 1 ts Caster sugar; 2 Little Gem lettuces, rinsed; 2 ts olive oil; 8 oz Strawberries; 1/2 Medium-size avocado; 2 ts Chopped fresh parsley

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INGREDIENTS

For the dressing:
1 Celery heart, chopped
1 tb Unsweetened orange juice
4 oz Strawberries, hulled and
Salt
8 oz Cooked, peeled prawns
1/2 ts Lemon juice
1 Medium-size, ripe seasonal
1 ts Caster sugar
2 Little Gem lettuces, rinsed
2 ts olive oil
8 oz Strawberries
1/2 Medium-size avocado
2 ts Chopped fresh parsley

Servings

INSTRUCTIONS

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. Cooks 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.

NOTES

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Melon with Prawns and Strawberries

For the dressing:
1 Celery heart, chopped
1 tb Unsweetened orange juice
4 oz Strawberries, hulled and
 Salt
8 oz Cooked, peeled prawns
1/2 ts Lemon juice
1 Medium-size, ripe seasonal
1 ts Caster sugar
2 Little Gem lettuces, rinsed
2 ts olive oil
8 oz Strawberries
1/2 Medium-size avocado
2 ts Chopped fresh parsley

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.       Cooks 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.

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 4 Servings

Calories: 30
Calories from Fat: 7 (23%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 100.5mg		3 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 30

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