4 Riviana Pear Halves
3 medium avocados
Juice of 1 lemon
1 vine-ripened tomato, finely diced
1/2 Spanish onion, finely diced
1 bunch coriander, chopped
1/2 tspn salt
1/2 tspn cracked pepper
4 slices prosciutto ham
1 tblsp olive oil
Asian herbs, to serve
Riviana Thai Sweet Chilli Sauce
Cut the pear halves into thin slices and set aside.
Dice avocados into 1cm cubes and place in a medium-size bowl. Sprinkle with lemon juice, then add diced tomato, Spanish onion, coriander, salt and pepper. Combine carefully without mashing the ingredients.
Layer prosciutto onto a baking tray and brush with oil. Cook under a grill or salamander for about 3-4 minutes until crisp.
To assemble place avocado and pear salad into serving bowls, place prosciutto on top and garnish with fresh herbs. Serve with sweet chilli sauce.
Tips and hints:Substitute Riviana Sliced Mango instead of pear