1 large avocado 1/2 lemon 1/2 lime small bunch of cilantro, rinsed and dried 1/2 cup plain yogurt salt and black pepper lemon juice 2 medium tomatoes 8 ounces peeled, cooked shrimp

1. To make the dressing, grate lime zest into a small bowl, set a little aside for garnish, then squeeze the juice into the bowl. Reserving a few sprigs for garnish, finely chop enough cilantro to make 1 tablespoon. Add to lime juice, then stir in yogurt, sugar, salt and pepper. Beat well then set aside.

2. Halve and pit avocado, then peel and slice flesh and arrange on plates. Sprinkle lemon juice onto slices to stop their browning.

3. Slice tomatoes and arrange among the avocado. Arrange shrimp atop tomatoes and avocado. Spoon dressing over salad and garnish with reserved lime rind and sprigs of coriander.