AVOCADO, PRAWN AND FENNEL COCKTAILS


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


Prep: 10 mins Easy

Serves 4


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 prawn 3 spring onions, sliced 55g bag wild rocket



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.

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