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Prawn Salad with Tarragon
150 mililiter (1/4 pint) mayonnaise
2 tablespoons Greek yoghurt
1 teaspoon Tarragon
350 gram (12 ounce) cooked, peeled prawns
1 stick of celery, thinly sliced
1 red eating apple, finely diced
2 large leaves of iceberg lettuce
1 tablespoons flaked almonds, toasted
Mix the mayonnaise, yoghurt and Tarragon together. Stir in the prawns, celery and apple.
Line a serving bowl with lettuce, place the salad in the centre and decorate with toasted almonds.