Avocado deli plates

An excellent starter. Natural avocado & lime oil (I used Olivado) is great for dressings and drizzling over pasta and cooked vegetables. It can also be used for shallow frying.

Avocado and lime mayo

1	Egg yolk
2 Tbsp	Lime juice
½ tsp	Sugar
½ cup	Avocado and lime oil

Deli plate

4	Bocconcini balls, halved
4 Tbsp	Avocado and lime oil
1 pinch	Flaky sea salt
1 pinch	Freshly ground black pepper
12	Prawns, shelled and deveined
1	Avocado, stoned, peeled and sliceed
8 small	Bell peppers, stuffed with cream cheese
8	Green olives, pitted

Directions

1. To make the mayo, place the egg yolk, lime juice, sugar and seasonings in a small blender. (A hand held electric blender is fine.) Blend, until creamy. With the motor running, slowly pour in the oil mixing until thick. Place aside.
2. Marinate the bocconcini in 2 tablespoons of the avocado oil, salt and pepper
3. Place the remaining oil in a non-stick frying pan. Gently fry the prawns on low heat until they turn pink.
4. Arrange the prawns on four serving plates. Add the avocado, bocconcini, pepperdews and olives. Add a dollop of the avocado & lime mayo on the side.

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