PHASE 3-Avocado and prawn cocktail

1 avocado, halved, stone removed, peeled, coarsely chopped

1 Lebanese cucumber, finely chopped

1/2 small red onion, finely chopped

125g (1/2 cup) HCG mayonnaise

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1 tablespoon fresh lemon juice

6 drops red Tabasco pepper sauce

8 iceberg lettuce leaves

24 (about 2kg) cooked large king prawns, peeled leaving tails intact

Lemon wedges, to serve


Combine the avocado, cucumber and onion in a medium bowl.

Whisk together the mayonnaise, tomato paste, Worcestershire sauce, lemon juice and Tabasco in a bowl. Line each serving glass with 1 lettuce leaf. Finely shred the remaining lettuce leaves and divide among the glasses. Top with the avocado mixture and prawns. Drizzle over the mayonnaise mixture. Serve with lemon wedges.

Add some edible flowers too for decoration