Lucky Recipes

Sarah & Jen's Prawn, Orange & Fennel Salad

Cooking Time: 30 mins

Difficulty: Easy!

Serves: 2

Ingredients

For the Salad:
• 2 big handfuls rocket
• 2 big handfuls of cos or romaine (or another green lettuce with crunch)
• 1 large avocado
• Half a cucumber (sliced into half moons - skin off if you prefer)
• Half punnet cherry tomatoes (cut into halves)
• 1 large orange
• Juice of 1 lemon
• Half a fennel bulb (finely sliced) 
• Save some fennel fronds for garnish
• 300g raw prawns
• Handful fresh basil leaves (optional)
Salad Dressing:
• 2 x tablespoons Heinz tomato ketchup
• 2 x tablespoons mayo
• 2 x tablespoons mild American mustard
• Juice of half a lemon
• Splash of Lucky Taco Habanero hot sauce
• Pinch of sea salt

Method

• Make your salad dressing by adding everything into a bowl & mixing together until you get a yummy pinkish marie rose colour. Set aside.
• In a frying pan, cook prawns over medium / high heat until they turn opaque. Don’t be afraid to brown them a little for more depth of flavour (and they look prettier). Once cooked, set aside. We add a little Lucky Taco Chilli Salt for extra KICK!
• Peel & chop orange into rounds - taking care to remove seeds. 
• Place the orange segments into a bowl with the finely sliced fennel & pour over lemon juice & set aside.
• Peel & slice avocado into quarter half moons. Drizzle over some fresh lemon juice - to stop the avo turning brown.
• Roughly chop the crunchy lettuce & mix with the rocket in a big serving bowl.
• Scatter the avocado slices, cucumber, cherry tomatoes and orange/fennel/lemon mixture on top on the leaves.
• Layer the prawns on top & scatter the fresh basil leaves & fennel fronds over the top.
• Either serve the sauce on the side with some fresh bread or drizzle over the top.
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