Instructions: Sprinkle half the avocado slices with 1 T. lemon juice. Toss gently with jicama and prawns, and divide on 2 salad plates. Put cilantro in blender or processor with other half of avocado, 1 T. lemon juice, and yogurt; buzz to blend. Stir in the salsa, 1 tsp. lemon peel, and nutmeg. Spoon sauce over salads, sprinkle with a few cilantro leaves and serve.

Suggested Wine: Frascati, cerveza, fresh lemonade

Serving Ideas : warm tortillas, or corn chips, extra salsa, crudites

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