Prawn and Fennel Salad with Pomegranate Recipe

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serves:

6

Skill:

easy

Total Time:

00:15

Prep:

00:15

Cooking:

00:00

Nutrition per portion

RDA
Calories 200 kCal 10%
Fat 16g 23%
  -  Saturates 2.5g 13%

Ingredients

  • 3 fennel bulbs, finely sliced
  • 1 cucumber, ribboned with a swivel peeler
  • large handful rocket and parsley leaves
  • 1 red onion, thinly sliced
  • 1 avocado, thickly sliced
  • 450g (1lb) cooked king prawns
  • 150g (5oz) pomegranate seeds
  • handful chopped fresh coriander
  • 1tbsp sumac (optional)
  • for the dressing
  • 4tbsp olive oil
  • 2tbsp lemon juice

Method

  • Mix together the fennel, cucumber, leaves, onion, avocado and prawns. Toss in the dressing, divide between plates then top with the pomegranate, coriander and sumac. This can also be made up as a big bowl salad for a buffet table – coat the avocado slices in lemon juice before mixing with the other ingredients.

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