Ivory Coast Salad

This special delicacy is very rich in fruits and vegetables. yes! especially fruity vegetables. I remember the first time I tried making one it was not really good. But today I tell you I am an expert at it. Try one yourself.

Ingredients

• 3 papayas
• 2 grapefruit
• 1/2 tin pineapple, or 1/4 fresh pineapple
• 2 avocados
• 3 fillets whiting
• 6 langoustines or Dublin Bay prawns
• Mayonnaise
• Tabasco sauce
• 1 lemon

Directions

1. Prepare prawns, by removing shells, heads and tails and picking out spinal cord (dark thread running along top of back) with the tip of a knife.
2. Boil for 5 minutes in salt water. Leave to cool thoroughly in water, then remove.
3. Put fish fillets in same water, as soon as water starts to boil, turn heat down.
4. Leave to poach for 5 to 7 minutes. Strain, cut into small pieces.
5. Peel avocados, cut flesh into cubes, sprinkle with lemon juice to prevent them from turning brown and put to one side.
6. Peel grapefruit with a stainless steel knife, then separate segments. Squeeze or juice one half of a grapefruit and any flesh or pith left over. Cut pineapple into small pieces.
7. Cut papayas in half lengthways, remove seeds. Remove flesh with a teaspoon, leaving about 1cm on skin.
8. Arrange all ingredients in papaya halves, top with a prawns tail to decorate.
9. Mix mayonnaise and tabasco with grapefruit juice to taste, drizzle over papaya halves. Chill for 15 minutes before serving, with rest of sauce in a small jug.