Avocado, prawn & fennel cocktails
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
For the dressing
- 4 tbsp extra-virgin olive oil
- 1 segmented orangeplus the juice from the trimmings
- juice 1 lemon
For the salad
- 1 fennel bulbtrimmed, halved and finely sliced
- 1 avocadoquartered, peeled and sliced
- 200g cooked king prawn
- 3 spring onionssliced
- 55g bag wild rocket
Nutrition: per serving
- kcal223
- fat18g
- saturates2g
- carbs2g
- sugars1g
- fibre2g
- protein13g
- salt0.91glow
Method
step 1
Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.
step 2
In a bowl, toss all the other ingredients, except the rocket, together with the orange segments and half of the dressing. Scatter the rocket leaves into 4 Martini glasses or small bowls, pile the salad into the centre, then drizzle with the remaining dressing just before serving.
