- Green melon: 1 kg (approximately 5)
- Avocados: 2
- Cooked prawn tails: 250 g
- Radishes: 12
- Juice of half a lemon: 1
- Fresh spring onions: 2
- Sprigs of dill: 3
- Mayonnaise: 6 tablespoons
- Green mustard: 2 tablespoons
- Pastis: 2 cl
- Salt and ground pepper: to taste
- Cut the melon in half lengthwise, scoop out the seeds, and use a melon baller to form balls from the flesh. Place over a salad bowl to collect some juice for the sauce. Reserve the shells in the fridge for presentation.
- Cut the avocados in half, remove the pits, and scoop out balls from the flesh. Sprinkle with lemon juice to prevent browning. Wash and thinly slice the radishes into rings.
- In a bowl, whisk together the mayonnaise, mustard, pastis, salt, pepper, and a splash of melon juice to make a silky sauce.
- Combine the melon and avocado balls, prawns, sliced spring onions, chopped dill, and radish rings in a large bowl. Gently toss with the sauce.
- Spoon the salad into the reserved melon shells and chill until serving. For individual portions, use halved melons.
This elegant starter pairs beautifully with a crisp Sylvaner or Pinot Blanc.
