Serves 8 as a starter
24 cooked prawns, peeled (tails in tact), deveined
12 asparagus spears, halved, blanched, refreshed
3 radishes, thinly sliced
2 avocados, chopped
2 cups picked watercress leaves
1 baby fennel, very thinly sliced (using a mandoline)
100ml extra virgin olive oil
2 tbs lemon juice
200g aioli (garlic mayonnaise)
Place the prawns, asparagus, radish, avocado, watercress and fennel in a bowl, then toss to combine.
Whisk oil and lemon juice together.
Season. Spread 1 tbs aioli onto serving plates, top with salad, then drizzle over a little dressing and serve.
