Prawn, Avo, Rocket & Fennel Cocktail

Prawn Avo Salad

Seafood appetizer!

  • This recipe contribution comes from Rimona Taljaard, founder of The Cooksister Deli Range, available in selected Spars and other good food stores.


  • 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 prawn meat
  • 3 spring onions, sliced
  • 55g bag wild rocket


  1. Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.
  2. In a bowl, toss all the other ingredients, except the rocket, together with the orange segments and half of the dressing.
  3. 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 ‘et voila’! 
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