PRAWN AVOCADO AND CLEMENGOLD SALAD WITH SPICY VINAIGRETTE

Ingredients

500 g prawns, cleaned, cooked and chopped 1 baby fennel bulb, finely chopped 4 red onion, thinly sliced 1 small yellow pepper, finely chopped 1/2 cucumber, thinly sliced to garnish 2 segmented and roughly chopped ClemenGolds, juiced 2 ripe avocados,pureed 50 ml ClemenGold juice extra virgin olive oil, plus extra for drizzling 5 ml honey 1 red chilli, roughly chopped 3 coriander, finely chopped mint, to garnish 2.5 ml cumin sea salt and freshly ground black pepper, to taste

Cooking Instructions

Whisk all vinaigrette ingredients together in a small bowl or jug and set aside. Catch the ClemenGold juice for the vinaigrette. Using a sharp knife remove a thin slice from the rounded bottom of each avocado half to stabilize and then place one half on each plate. Mix all the finely chopped salad ingredients together then divide and pile into the avocado halves on each plate. Reserve 4 whole prawns for garnishing. Garnish with a whole prawn then drizzle the vinaigrette over and serve immediately.

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