Avocado, prawn & fennel cocktails
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Avocado, prawn & fennel cocktails

By Barney Desmazery

A modern, lighter version of the retro starter, prawn cocktail

  • Prep:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 223
  • fat 18g
  • saturates 2g
  • carbs 2g
  • sugars 1g
  • fibre 2g
  • protein 13g
  • salt 0.91g

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

Tip

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.

Method

  1. Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.

  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.

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