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Prawn, fennel and rocket salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Quick, no-cook gluten-free salad for summer days. Low-calorie and ready in 20 minutes.
Ingredients:
  • 120ml extra virgin olive oil
  • 1/2 lemon, rind finely grated, juiced
  • 1 garlic clove, crushed
  • Pinch of caster sugar
  • 500g small fennel, trimmed, thinly sliced
  • 500g large peeled cooked prawns, tails intact
  • 125g baby rocket leaves
Instructions:
  • In a small bowl, mix together the oil, lemon juice, lemon rind, garlic, and sugar. Season with salt and pepper. Place fennel in a large bowl, pour the dressing over it, and toss to coat. Add in the prawns and rocket, toss everything together, and season to taste.

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