Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado) Recipe

Origin: Senegal Period: Traditional

Ingredients:

2 large avocados, peeled and mashed
4 tbsp lemon juice
4 tbsp plain yoghurt
1 lettuce, shredded
100g cooked chickpeas or black-eyed peas per serving
2 slices thickly-cut tomato per serving
1 tbsp chopped Spanish onion per serving
2 quarters hard-boiled eggs per serving
1 slice pimento per serving
3 large cooked prawns per serving

Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado) Preparation:

Method:

Mix the avocados, lemon juice and yoghurt together.

Lay some 150g lettuce on a plate and arrange the chickpeas or black-eyed peas in the centre. Cover with 4 tbsp of the avocado mixture and arrange 2 slices of tomato, 1 tbsp onion and 2 quarters of hard-boiled egg on top. Spread 1 slice of pimento across the eggs and then place 3 large cooked prawns on top of the avocado mix.

Garnish with 2 sprigs of parsley or watercress and serve.

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