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- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 8
- 1 tablespoon dijon mustard
- salt and ground black pepper to taste
- 1 egg yolk, at room temperature
- 3 1/2 tablespoons sunflower oil, or as needed, divided
- 2 ripe avocados, sliced
- 12 ounces precooked prawns, peeled and deveined
- Carbohydrate 0.5
- Cholesterol 108
- Fat 7.1
- Protein 9.1
- Sodium 161
- Calories 104 calories;
Combine egg yolk, 1 teaspoon sunflower oil, and Dijon mustard in a bowl; whisk until smooth. Pour in remaining oil gradually, continuing to whisk, until sauce is smooth. Season with salt and pepper. Arrange avocado slices in the center of a serving platter. Scatter prawns around the avocados. Pour sauce over avocado.
