Prawn salad with tarragon

4 servings

Quantity Ingredient
¼ pint Mayonnaise; (150ml)
2 tablespoons Greek yoghurt
1½ teaspoon Schwartz Tarragon
12 ounces Peeled prawns; (350g)
1 Stick celery - thinly sliced
1 Red skinned apple - finely diced
2 larges Leaves of iceberg lettuce
1 tablespoon Flaked almonds; toasted

Mix the mayonnaise, yoghurt and Tarragon together. Stir in the prawns, celery and apple. Line a serving bowl with lettuce, place the salad in the centre and decorate with toasted almonds.

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