SUMMER ORANGE, AVOCADO AND PRAWN SALAD
3 Algarve oranges
300g (10.6 oz) of cooked peeled prawns
150g (5.3 oz) Cherry tomatoes
150g (5.3 oz) rocket
1 bunch of fresh basil
150g (5.3 oz) Semi-cured goat’s cheese
100G (3.5 oz) red onion
1 bunch coriander
20 ml (0.68 fl oz) olive oil
10 ml (0.34 fl oz) vinegar
Salt to taste
Ground black pepper to taste
Oregano to taste
Peel the orange and cut into segments without the skin.
Peel the avocado and cut into cubes
Cook the prawns and leave to cool
Wash and thoroughly dry the rocket.
Cut the onion into fine strips.
Wash the tomatoes and cut in half.
Mix all the ingredients and season with olive oil, vinegar, pepper and garnish with oregano and coriander leaves. If you wish, you can mix the olive oil with the vinegar and 1 dessert spoon of honey and season the salad. It should be served well chilled and accompanied with toasted traditional bread.