Avocado, prawn & fennel cocktails

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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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.

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.

PER SERVING

223 kcalories, protein 13g, carbohydrate 2g, fat 18 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.91 g

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Ingredients

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 prawns
• 3 spring onions , sliced
• 55g bag wild rocket

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Dairy-free

Ingredients

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 prawns
• 3 spring onions , sliced
• 55g bag wild rocket

PER SERVING

223 kcalories, protein 13g, carbohydrate 2g, fat 18 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.91 g

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