Low-carb recipe for 4 people, takes only 20 mins; recipe has extra-virgin olive oil, orange, lemon, fennel bulb, avocado, prawn, spring onion and rocket.
Avocado, prawn & fennel cocktails
Course: Low-carb
Servings
4
servings
Prep time
10 mins
Ingredients
- Extra Virgin Olive Oil: 4 tbsp extra-virgin olive oil
- Spring Onion: 3 spring onions, sliced
- Rocket: 55g bag wild rocket
- Lemon: juice 1 lemon
- Avocado: 1 avocado, quartered, peeled and sliced
- Orange: 1 segmented orange, plus the juice from the trimmings
- Prawn: 200g cooked king prawn
- Fennel Bulb: 1 fennel bulb, trimmed, halved and finely sliced
Directions
- 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.
