Deconstructed avocado ritz

July 29, 2016 (Last Updated: November 13, 2018)

We love this update of a retro South African starter! Perfect at a dinner party on a warm evening and best enjoyed outside, with a glass of sauvignon blanc to balance the dish’s richness

Deconstructed avocado ritz

Serves: 4
Cooking Time: 15 – 20 minutes


  • 3 garlic cloves, roasted
  • 1 egg yolk
  • 5ml (1 tsp) white wine vinegar
  • 100ml sunflower oil
  • juice of 1 lemon
  • salt and freshly ground black pepper, to taste
  • 125g cream cheese, at room temperature
  • 5ml (1 tsp) Tabasco sauce
  • 200g prawns, cleaned and cooked
  • small handful fresh dill, roughly chopped
  • 2 avocados, peeled and mashed
  • fresh celery leaves, to garnish



For the mayonnaise, place the roasted garlic, egg yolk and vinegar in a glass jug. Using a stick blender, blitz to combine. Gradually add the sunflower oil, 15ml (1 tbsp) at a time, and blend continuously to emulsify. Season with the juice of half a lemon and salt and black pepper.


Gently beat the cream cheese with the Tabasco and the juice of half a lemon. Combine the cream cheese with the home-made mayonnaise.


Toss the prawns in the fresh dill and season. Season the mashed avocado.


To assemble, place a dollop of avocado in the base of 4 glasses. Top with the mayonnaise mixture and then the prawns. Garnish with celery leaves and serve immediately.

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