A substantial salad, perfect for lunch. Lunch-box devotees, get your little tubs ready!
We favour local prawns bought from the fishmonger.
If you can’t find any, compare the cost of prawns and langoustines: yesterday at the market, organic prawns were €30, produced at the other end of the world, while langoustines fished off our coast were €20! In that case, better to buy langoustines!
Peel the potatoes, cut them into rounds and cook them (in a steam oven or a pan). If you go for the pan, the ideal is to pour two tablespoons of white wine over them as soon as you drain them and put them in a bowl. This step isn’t essential if you have a steam oven, as they don’t dry out. Let them cool.
Peel the prawns.
Peel the oranges down to the flesh and lift out the segments, removing the fine membranes.
Peel the avocado, cut it into pieces and mix it with the oranges.
Make the vinaigrette and mix all the ingredients.
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