Avocado, prawn & fennel cocktails

10-30 minutes 4 servings 400 kcal or less avocado avocados dinner party menu dressings fennel bulb fennel bulbs lemon lemons light starter mains orange oranges prawn cocktail prawn salad quick rocket spring onion spring onions under 10 minutes

N/A

Source

Ingredients

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 prawn

3 spring onions , sliced

55g bag wild rocket

Method

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.