Avocado, Prawn & Fennel Cocktails
This vibrant and refreshing citrus prawn salad is a delightful combination of tender king prawns, crisp fennel, creamy avocado, and zesty oranges. Tossed in a light and tangy citrus dressing, this salad is perfect for a light lunch or a starter before a main course. The colorful ingredients are beautifully presented in individual glasses, making it an elegant and appetizing dish that's sure to impress.
— Constant Cookbook
Ingredients
- 4 tbsp extra-virgin olive oil
- 1 segmented orange , plus the juice from the trimmings
- juice 1 lemon
- 1 fennel bulb , trimmed, halved and finely sliced
- 1 avocado , quartered, peeled and sliced
- 200g cooked king prawns
- 3 spring onions , sliced
- 55g bag wild rocket
Instructions
- Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.
- 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.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 223 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.91 milligram of sodium
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