Spicy Tuesday – Prawn and Avocado Salad – Arugula
Did you know that Arugula is an herb that is also used as a salad green? Yes, one of our favorite leafy green beds of goodness for salad, egg dishes and veggies is also an herb. A native of the Mediterranean, argula is called “roka” (RO-kah) in Greece and “rocket” elsewhere in the world. The name rocket comes from its peppery-bitter leaves that not only pack a punch of yummy and distinct flavor, but also lots of good nutrition, too!
Arugula is an excellent source of Vitamin A and B-complex Vitamins. It is also a rich source of certain phytochemicals which have been found to counter carcinogenic effects of estrogen and thus help benefit against prostate, breast, cervical, colon, and ovarian cancers.
This recipe is a winner, whether served as a salad – or in a wrap. Cool and easy to make, it’s a perfect cooling dinner for hot weather in August!
Prawn and Avocado Salad
4 TB Extra Virgin Olive Oil
Juice of 1 Orange
Juice of 1 Lemon, plus more for garnish
1 Tsp Dijon
1 TB Minced Cilantro + more for garnish
Sea Salt and Freshly Cracked Black Pepper to taste
Make the dressing by pureeing the oil, citrus, cilantro and mustard together in a blender – adding salt and pepper to taste, then set aside.
1 Fennel Bulb, sliced
1 Avocado, sliced
16 Medium Shrimp
3 Green Onions, green parts only, sliced thinly
1 Bag Arugula
Toss together the fennel, avocado and shrimp with the dressing in a bowl. Place the arugula in 4 martini glasses and divide the salad on top. Garnish with more cilantro and a wedge of lemon.