[Ingredients]
2 navel orange - peeled and sliced
1lb large prawns - shelled and deveined
4 cups fresh arugula (rocket leaves)
1 cup fresh fennel - thinly sliced
1 avocado - thinly sliced
[Vinaigrette]
1 navel orange - peeled and squeezed
3tbsp lemon juice
1tbsp extra virgin olive oil
3tbsp minced shallots
salt and black pepper
[Steps]
Vinaigrette: Combine orange juice, lemon juice, olive oil, shallots, salt and pepper in a container with a tight fitting lid and shake vigorously.
Reserve half the vinaigrette and pour the other half in a bowl. Place prawns in with salt and pepper and let sit for 30mins.
Grill prawns over medium-high heat until just cooked thru, abt 1.5mins per side. Set aside.
Divide greens on 4 serving plates, topped with fennel, orange, avocado and prawns. Season with salt and pepper.
Drizzle abt 2tbsp vinaigrette for each salad and serve.
Adapted from Skinny Taste