by Colleen Grove
50 ml ClemenGold juice – see salad ingredients
80 ml extra-virgin olive oil
5 ml (1 tsp.) honey
1 small red chilli, deseeded and finely chopped
a handful of fresh coriander, finely chopped
a handful of fresh mint, finely chopped
2.5 ml (½ tsp.) ground cumin
salt and freshly ground black pepper
500 g cleaned, cooked prawns – reserve 4 whole prawns with tails and chop the rest
1 baby fennel bulb, finely chopped
1 small red onion, finely chopped
1 small yellow pepper, deseeded and finely chopped
1 cucumber, finely diced
2 ClemenGold, segmented and roughly chopped – reserve the juice for the vinaigrette
2 avocados, peeled and halved with pips removed
- In a small bowl or jug, whisk the ClemenGold juice, olive oil, honey, chilli, herbs and spices for the vinaigrette; season with salt and freshly ground black pepper and set aside.
- Use a sharp knife to remove a thin slice from the rounded bottom of each avocado half to stabilise them. Place one half – cut side down, on every plate.
- In a mixing bowl, mix all the chopped salad ingredients and scoop into the four avocado halves.
- Garnish each salad with a whole prawn; drizzle with the vinaigrette and serve immediately with extra black pepper.
You can also present this salad on a serving platter, but then finely slice the salad ingredients instead of chopping them; leave the ClemenGold segments and the prawns whole and cube the avocados to include. Serve on a bed of baby spinach and wild rocket.