1. Prepare recipe close to serving time, It will not keep for long periods of time as the avocado will discolour, they will stay green longer if wiped with lemon juice.
2. Cut avocado's in half lengthways, remove stone, remove flesh.
3. Shred lettuce and arrange a small pile in the middle of the plates.
4. Cut flesh of the mangos, remove skin and slice both avocado and mango, and arrange around the plate.
5. Sprinkle the prawns over, then the sliced mushroom last. mix all dressing ingredients together and liberally coat the prawns etc. sprinkle with chopped parsley and serve with brown bread and butter.
6. This is a very nice light starter and the raspberry vinegar is a must, but can be replaced with other vinegar.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.