Serves: 4 as a starter or light lunch
Preparation Time: 10 minutes
For the dressing:
2 tsp white wine vinegar
2 tsp water
Freshly grated wasabi, to taste (about 2-3 teaspoons)
Salt & freshly ground black pepper
For the salad:
2 ripe avocados, sliced
400g cooked cold water prawns
Brown toast or crusty bread to serve (optional)
Make up the dressing in a small bowl by mixing the mayonnaise with the vinegar and water until you have a smooth pourable dressing. Add the wasabi and season to taste.
Divide the watercress between 4 plates and arrange the sliced avocado on top. Scatter over the prawns and drizzle over the dressing.