Ingredients
- Lemon juice 2 tsp
- Orange juice 2 tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Dijon mustard 2 tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Prawns 1kg
- Fennel bulbs 2
- Blood oranges 2
Nutrition (Per serving)
- Calories 440
- Fat 11.7g
- Saturates 2.3g
- Protein 59.4g
- Carbs 23.6g
- Sugars 8.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Citrus, fennel and prawn salad
French 20 Mins Prep · 10 Mins Cook
- To make the dressing, combine the lemon and orange juice, olive oil, Dijon mustard, and sea salt and refrigerate.
- Clean and devein the prawns. Place the prawns in a steamer set over simmering water and steam for 5-10 minutes or until they turn pink. Remove from the steamer and set aside to cool. Once cool, remove the shells from the prawns.
- To make the salad, finely slice the fennel and peel and segment the oranges.
- Arrange the sliced fennel and orange segments on serving plates. Top with the prawns and drizzle with the dressing. Garnish with fennel fronds, season and serve immediately.