Avocado, prawn & fennel cocktails
A modern, lighter version of the retro starter, prawn cocktail.
Serves: 4 people
Prep: 10 mins
Cooking: 0 mins
Total Time: 10 mins
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
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.
With thanks to BBC Good Food
Recipe from Good Food magazine, February 2009