Avocado, Shrimp and Fennel Salad

Shrimp and avocado salad is commonly referred to as a "cocktail" to emphasize the status of this dish. It can even be served in martini glasses to support the name. We have added fennel and orange to it, diversifying the taste and aroma.

Ingredients

• 1 head of fennel
• 1 ripe avocado
• 200 g raw king prawns, peeled
• 2 stalks of green onions
• 50 g rucola
• juice of half an orange
• juice of 1 lemon
• 1 orange
• 4 tbsp. l. olive oil + more for frying
• salt, freshly ground black pepper

Directions

1. Fry the shrimp with a little oil until tender.
2. For dressing, combine olive oil and citrus juice. Season with salt and pepper.
3. Extract the orange fillet.
4. Cut the avocado in half. Remove the bone. Spoon out the pulp and cut into thin slices.
5. Cut the fennel in half, slice thinly.
6. Combine arugula, finely chopped green onions, avocado and fennel. Refuel. Spread the mixture on plates. Add orange and shrimp. Season with salt and pepper. Serve immediately.