1) Prepare recipe close to serving time, It will not keep
for long periods of time as the avocado will discolour,
they will stay green longer if wiped with lemon juice.
2) Cut avocado's in half lengthways, remove stone, remove
flesh. Shred lettuce and arrange a small pile in the
middle of the plates. Cut flesh of the mango's, remove
skin and slice both avocado and mango, and arrange
around the plate. Sprinkle the prawns over, then the
sliced mushroom last. mix all dressing ingredients
together and liberally coat the prawns etc. sprinkle
with chopped parsley and serve with brown bread and
butter.
3) This is a very nice light starter and the raspberry
vinegar is a must, but can be replaced with other
vinegar.
