Whenever I mention the word Avocado, everyone starts thinking of Guacamole. Truthfully speaking, this is one of the most useful things to have around the kitchen on a day to day basis. Despite the slightly higher fat content, the fruit contains huge amounts of antioxidants and nutrients which are vital to your body.
As a result, they form a great source of certain vitamins like Vitamin B, E and K and contain high amounts of Potassium in them. Also, the fat in them are mostly monounsaturated, and so, it is considered to be quite healthy for your body.
100 gm. medium, shelled prawns
20 gm. low-fat yoghurt
2 teaspoon finely chopped flat-leaf parsley leaves
1 stalk of celery, chopped fine
The juice of half a lemon
½ green bell pepper, chopped fine
Pepper to taste
Salt to taste
Microwave the prawns with a few teaspoons of water for 3-4 minutes at 100% or until they are fully cooked. Remove and let them cool down. At this point of time, combine the yoghurt with the celery, lemon juice, parsley leaves, green bell pepper, and a good bit of pepper. After the prawns are cooled down enough, chop them up roughly, and add them to the mayonnaise mixture.
Halve each avocado lengthwise, and remove the seed. Then, using a sharp knife, carefully remove the flesh from the hard green shell, taking care that the fruit does not break into parts. Working quickly, now you should arrange the de-skinned avocados on a plate, and spoon one-quarter of the prawn stuffing in the cavity of each piece. Sprinkle with salt, if desired with more lemon juice and parsley, and serve immediately.
Prepare this recipe at the very last minute, and eat it as soon as you do. If you are really not going to eat, then put them in an airtight container or Ziploc bag and store them in the refrigerator for up to a day.