Ingredients

• 3 GreenSkin^® GMax^® avocados, halved, pitted and finely sliced
• 2 Baby Gem Cos leaves (washed and torn into usable-sized leaves)
• 12 large prawns, cooked
• 2 tomatoes, diced
• 3 radishes, finely sliced
• ¼ bunch chervil/tarragon/chives, finely chopped
• 12 sprigs chervil (whole for garnish)
• 1 lemon, juiced
• 1 tbsp olive oil
• Salt & pepper

Mary Rose Sauce

• 1 cup quality whole egg mayonnaise
• 3/4 sour cream
• 1 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• ½ tsp cayenne pepper
• Salt, to taste
• Lemon juice

Method

1. Arrange some baby gem leaves in serving vessels (coupe or martini glasses work to create a fun retro feel).
2. In a separate bowl, lightly dress prawns, tomatoes, avocado slices, gem leaves, chopped herbs and radishes with lemon juice, olive oil, salt and pepper. Be gentle when dressing and mixing as to not damage avocado slices.
3. Arrange in vessel with prawn tails and avocado slices protruding up and out of the glass.

For the sauce

1. Combine all sauce ingredients in a bowl and season to taste.
2. Place in sealed container and store in the fridge until needed. Will last for up to two weeks.

To garnish

Dress liberally with Mary Rose Sauce and decorate with chervil leaves.