Avocado, prawn & fennel cocktails
A modern, lighter version of the retro starter, prawn cocktail
- Serves 4
Nutrition per serving
- 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
TipSimple 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.
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.