Prawn And Tomato Salad With Aïoli

• 2 tbsp mayonnaise
• 2 tbsp yogurt
• 1 clove garlic, peeled and crushed
• 3 tbsp freshly squeezed lime juice
• 1 oz fresh dill, little reserved for garnish, rest finely chopped
• 5 tbsp sunflower oil
• 1/2 lb precooked prawns, roughly chopped
• 2 None tomatoes, diced
• 1 None ripe avocado, peeled, stoned and diced
• 4 tbsp cider vinegar
• 1 tsp sugar
• 1 None shallot, peeled and finely diced
• 3 oz baby salad leaves

1. To make the aioli, mix the or mayonnaise, yogurt and garlic together in a bowl. In another bowl, mix the lime juice, dill and 1 tbsp oil. Season with salt and black pepper and stir in the prawns, tomatoes and avocado.
2. In a third bowl, whisk the vinegar and sugar. Season with salt and black pepper. Gradually whisk in 4 tbsp oil, then stir in the shallot. Toss with the salad leaves.
3. Place a 2 inch diameter pastry ring on a serving plate and spoon in one-sixth of the prawn mixture. Carefully remove the ring and repeat 5 times. Add the salad to the plates and top the prawn towers with a spoonful of aioli and a sprig of dill.

mayonnaise, yogurt, clove garlic, freshly squeezed lime juice, fresh dill, sunflower oil, prawns, tomatoes, avocado, vinegar, sugar, shallot, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/22021 (may not work)