Avocado and prawn on pumpernickel

Avocado and prawn on pumpernickel

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 avocado
2 tablespoons lemon juice
freshly ground black pepper
4 slices pumpernickel bread
8 king prawns, cooked and peeled
1/4 cup watercress
1 lemon, quartered, to serve
salt

Method

  1. Scoop the flesh from the avocado and roughly mash with a fork. Add the lemon juice and season with salt and pepper to taste.
  2. Spread the avocado on the bread and top each slice with 2 prawns. Garnish with watercress and serve with a wedge of lemon.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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