Coconut, spicy prawn and avocado lettuce cups with a light yoghurt dressing – Food & Home Magazine

Ingredients

• Lettuce cups
• 15ml (1 tbsp) avocado oil
• 1 medium onion, finely diced
• 5ml (1 tsp) crushed garlic
• 5ml (1 tsp) crushed ginger
• 5ml (1 tsp) chillies, finely chopped
• 400g (2 cups) prawns, deveined and peeled
• juice of ½ lemon
• 70g (1 cup) fresh coconut chunks, finely chopped
• 1½ avocados, diced
• 30ml (2 tbsp) fresh basil leaves
• salt and freshly ground black pepper, to taste
• 1 cos or butter lettuce
• Dressing
• 250ml (1 cup) plain yoghurt
• 2,5ml (½ tsp) green pesto
• juice of ½ lime
• 30ml (2 tbsp) dill, chopped
• lime wedges, to serve