Yesterday was so hectic that I completely forgot about dinner. When I realised, everybody was quite hungry. So I looked around the kitchen and the fridge and made something with the ingredients at hand. In the fridge I had a pack of precooked prawns and some Romaine salad. On the kitchen counter some nice ripe avocados were sitting quietly. Let's set up a blind date for the prawns with both the salad and the avocado and see how it goes...

Ingredients for 4 servings:

• 200 gr. Romaine salad (or any green salad), washed and dried 
• 2 ripe avocados, seed and skin off, cut into medium cubes
• 200 gr. precooked prawns
• 10 mint leaves
• 1 hard boiled egg, yolk separated from the white 
• 1 raw egg yolk
• 1 tsp Dijon mustard
• 50 ml. sunflower oil
• juice from half of lemon
• 2 tbsp. ketchup 
• 1/2 tsp. salt
• 1/2 tsp ground pepper

Method:

1. Cut the salad into bite size pieces.
2. For the dressing: in a bowl, mash with a fork the hard boiled egg yolk. Add the raw egg yolk and start whisking together. Incorporate the Dijon mustard. Slowly pour a little sunflower oil at a time and whisk until incorporated. Repeat until you finish all the oil. Squeeze the lemon juice, add the ketchup, salt and pepper. Mix everything together and taste. Season more if needed.
3. Cut the prawns lengthwise or into medium pieces.
4. Chopp the mint leaves.
5. Place the salad on a large serving plate. On top spread the avocado cubes and the chopped mint. Add the prawns and drizzle the dressing all over. 

Enjoy!