Avocado, prawn & fennel cocktails
- Barney Desmazery
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Serves 4
Easy
Prep: 10 mins
A star rating of 4.8 out of 5.11 ratingsRate
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A modern, lighter version of the retro starter, prawn cocktail
Dairy-free
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Ingredients
Nutrition
Units:
MetricUS
For the dressing
-
4 tbsp extra-virgin olive oil
-
1 segmented orange
plus the juice from the trimmings
-
juice 1 lemon
For the salad
-
1 fennel bulb
trimmed, halved and finely sliced
-
1 avocado
quartered, peeled and sliced
-
200g cooked king prawn
-
3 spring onions
sliced
-
55g bag wild rocket
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Nutrition: per serving
-
kcal223
-
fat18g
-
saturates2g
-
carbs2g
-
sugars1g
-
fibre2g
-
protein13g
-
salt0.91g
low
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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.
RECIPE TIPS
SIMPLE AVOCADO SALSA
Finely dice an avocado and stir it through a tub of bought tomato salsa, plus some finely chopped fresh coriander, if you like.
Recipe from Good Food magazine, February 2009
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A star rating of 4.8 out of 5.11 ratings
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