AVOCADO WITH PRAWNS AND AVRUGA

INGREDIENTS:

• 4 avocados
• 250g of prawns
• 2 tablespoons lemon juice
• 2 hard-boiled eggs
• 1 jar of Avruga 55g
• 2 strips of chives
• 1 teaspoon Dijon mustard
• Extra virgin olive oil
• Salt, pepper and a lemon to decorate.

PREPARATION:

1. Cook the prawns for one minute in boiling salted water. Remove from heat and let rest for 10 more minutes.
2. Empty the avocados and mash the pulp with a fork. Mix with the finely chopped chives and one of the eggs cut into cubes.
3. In a mortar, make the vinaigrette, mashing the other egg with the salt, lemon juice and ground black pepper, gradually adding the extra virgin olive oil.
4. Serve with lemon wedges and Avruga on top.

SERVINGS: 4