Seafood and Avocado Salad with Tahoon Tops

Ingredients for 4 portions

• 16 pieces Tahoon Tops
• 3 ripe avocados
• 2 pieces buttum mushrooms
• 160 gr diced cooked prawns
• 160 gr diced fresh salmon
• Lemon juice from one lemon
• 3 tablespoons olive oil
• 4 pinches pink peppercorn

Method

• Cut two avocado into two to make two halves.
• Peel and dice the remaining avocado and mix with the diced salmon and diced prawn.
• Make the dressing with the pink peppercorn, olive oil and lemon juice.
• Mix it with the mixture of avocado, salmon and prawn to make the salad.
• Take the empty avocado half and fill it with the salad.
• Thinly slice the mushrooms and layer them aside of the filled avocado.
• Serve with four pieces of Tahoon Tops, and enjoy!

Recipe: Franck Pontais