½ cup mayonnaise
½ cup sour cream
2 Tbs ketchup
1 tsp lemon juice
¼ cup minced celery
1 hard-cooked egg, minced
1 Tbs minced parsley
1 head leaf lettuce (or 4 cups of salad mix)
2 chilled rip avocados, halved, seeded, and peeled
1lb cooked prawns, peeled and deveined
16 chilled cherry tomatoes, peeled
4 chilled artichoke hearts, drained and halved
4 chilled hard-cooked eggs
16 chilled, whole, pitted black olives, small

In mixing bowl, blend together mayonnaise, sour cream, ketchup, and lemon juice. Stir in celery, minced eggs, and parsley. Chill.

Arrange leaf lettuce on four salad plates. Place one avocado half on each plate. Reserve a few prawns for garnish; divide remaining between the four avocado halves. Spoon a fourth of the dressing over each avocado. Place reserved prawns on top. Sprinkle each salad lightly with paprika.

Place tomatoes on each end of the avocado. Cut each artichoke heart in half lengthwise, starting at the stem end, and place on each side of the filled avocado. Cut each hard-cooked egg in quarter wedges and place on each corner of the salad platter.

Place one whole black olive alongside each quarter of egg.

This is my take on the famous Crabacado Salad recipe from Houlihan’s Old Place in Atlanta, Georgia (my birthplace.)

I found the original recipe in my father’s copy of A Chef’s Companion, and substituted the prawns for crab (it was cheaper, and I love prawns!)

Dad used to make the original recipe when he’d ticked Mom off, and was tryin’ to make good.

Check out more great recipes on my blog: www.burninloveblog.com