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, trimmed, halved and finely sliced
1 avocado, quartered, peeled and sliced
200g/8oz cooked king prawns
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.
223 kcals, protein 13g, carbs 2g, fat 18g, sat fat 2g, fibre 2g, sugar 1g, salt 0.91g