AVOCADO TRIFLE

This month for the 'seasonal color and flavour challenge' I invented a recipe to use the avocado and leftover food I had in the fridge that had to be consumed. There is an English dessert called 'trifle' and it consists of layers of different ingredients. So I thought maybe it could work with salad ingredients, too. The result was great, and the combination of flavours was delicious. It's a recipe for using leftovers, and everyone can change it to their liking. 😋😍😁

Ingredients
1 small lettuce, julienned
1 ripe avocado
200g cherry tomatoes or similar
a small bunch of coriander, chopped

some chives, chopped
2 spring onions, chopped
200g peeled prawns
2 cloves garlic, minced
150g sour cream or Greek-style yoghurt
100g mascarpone
2 teaspoons wasabi (or more if you like it more spicy)
Juice of 1 lime
two tablespoons mayonnaise
a few drops of cholula or tabasco sauce
2 slices bacon, finely chopped
salt and pepper

METHOD:

Combine avocado, sour cream or yogurt, lime juice and cholula sauce in a food processor and season to taste.

Process it until a creamy mixture is obtained and put it in a bowl.

Place the mascarpone, wasabi, chives, parsley and spring onion in a bowl with 1/4 of a teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use.

Fry the prawns with the crushed garlic in a small frying pan.

Remove them from the frying pan and cut them into small pieces. Reserve some whole prawns for the final decoration.

Mix the lettuce with the mayonnaise in another bowl.

Cut the tomatoes into thin slices, add some salt and pepper to taste and reserve.

Fry the bacon until crispy. Remove from the pan and put on a plate with kitchen paper.

To serve, you can use four martini or dessert glasses or a large glass container. I made two in glasses and the rest in a container.
Start with a layer of lettuce, followed by half of the avocado cream. Add half the prawns. Next, add the mascarpone mixture, the tomatoes and the rest of the prawns and cover with the rest of the avocado cream.
Decorate it with the fried bacon and one of the reserved prawns.

It can be served with lime or lemon wedges.

Serves 4-6

Comments

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