- 150 g festive summer-leaf salad with beetroot and cranberries
- 3 ripe avocados, halved, pitted and peeled
- 400 g reduced-fat prawn cocktail
- ½ cup cranberry-infused balsamic vinegar
Divide the salad leaves among the plates. Drizzle the avocado halves with lemon juice and place one on each plate. Spoon prawn cocktail into each avocado and drizzle with the balsamic vinegar.
Serve with warm, crusty bread.