Cut the melon in half lengthwise, scoop out the seeds and form balls in the flesh using a melon baller, stand on top of a salad bowl to collect a little juice for the sauce. Reserve the shell in the fridge to present the salad.
Cut the avocados in half, remove the pits, scoop out balls from the flesh and sprinkle with lemon juice. Wash the radishes and cut them into thin rings.
Mix the mayonnaise, mustard, pastis, salt, pepper, adding a little melon juice to lengthen the sauce.
Put the melon and avocado balls, the prawns, the sliced onions, the chopped dill and the radish rings in a bowl, pour the sauce, stir gently then Present the salad in the melon shell and refrigerate until ready to serve.
Same recipe with portioned melons.
A Sylvaner or a Pinot blanc will go well with this starter.
