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
200 g cherry tomatoes or similar
a small bunch of coriander, chopped
3 spring onions, chopped 
alfalfa sprouts
200 g peeled prawns
2 cloves garlic, minced
150 g sour cream 
100 g of mascarpone
1 teaspoon wasabi (or more if you like it more spicy)
1 lime
two tablespoons mayonnaise
a few drops of cholula or tabasco sauce
fried onion (bought)
salt and pepper

METHOD:

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

  

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

In a small bowl, mix the mascarpone cheese with the wasabi and chopped coriander.

In a small frying pan, fry the prawns with the crushed garlic.  

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

Mix the lettuce with the mayonnaise in another bowl.

Cut the spring onions and save.

Cut the tomatoes into thin slices and save.

To serve, you can use a few 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 avocado, followed by a layer of lettuce. Add half the prawns and sprinkle with a little fried onion. Next put half of the spring onions, the mascarpone, the tomatoes and cover it with alfalfa sprouts and the other half of the spring onions.
Add the rest of the prawns and cover with the rest of the avocado.
Decorate it with more fried onion and one of the prawns that has been kept.

It can be served with lime or lemon wedges. 

Serves 4-6

I put the rest in a big bowl.

Yum yum!