---------- Recipe via Meal-Master (tm) v8.02
  Categories: Starters, Weight watc
       Yield: 4 servings
     1/2    Medium-size avocado
     1/2 ts Lemon juice
       1    Medium-size, ripe seasonal
            -melon (i.e. ogen,
            -cantaloupe or honeydew)
       1    Celery heart, chopped
       4 oz Strawberries, hulled and
       8 oz Cooked, peeled prawns
            -(thawed if frozen)
       2    Little Gem lettuces, rinsed
            -and torn into pieces
            For the dressing:
       8 oz Strawberries
       1 ts Caster sugar
       2 ts Olive oil
       1 tb Unsweetened orange juice
       2 ts Chopped fresh parsley
            Salt and freshly ground
            -black pepper
   Preparation time: 20 minutes           Freezing: not
   Peel and chop the avocado and place it in a mixing
   bowl. Sprinkle it with the lemon juice to prevent it
   from discolouring.
   Halve the melon, discard the seeds and scoop out the
   flesh using a melon baller (or cut it into cubes).
    Gently combine the melon, chopped celery,
   strawberries and prawns with the avocado and
   refrigerate until needed.
   Meanwhile, puree the dressing ingredients in a food
   processor or liquidiser.
   Arrange the lettuce on 4 plates and divide the prawn
   mixture between them. Pour the dressing over and serve
      Cook’s notes: when melons are ripe they should
   'give' slightly when pressed at the stalk end.
   Wrap up melons well if storing them in the
   refrigerator as otherwise they will permeate
   everything around them with their heady scent.