Pink Grapefruit, Prawn and Avocado Salad

This quick salad is perfect for packing in some punchy flavours that will wake up your taste buds.

Preparation time: 15 minutes, plus marinating - Serves: 4

2 pink grapefruit

½ tsp caster sugar

¼ tsp fine salt

2 tsp finely chopped shallots

250g pack chicory, leaves separated

2 avocados, sliced lengthways

2 x 200g packs cooked and peeled North Atlantic prawns, drained

2 handfuls watercress

½ x 28g pack coriander, stalks chopped, leaves torn

2 tbsp extra virgin olive oil

Shop Ingredients Here

1. Carefully segment the grapefruit over a large bowl. Squeeze in the juice from the leftover membranes.

2. Add the sugar and salt. Stir in the shallots and set aside for 5 minutes. Add the chicory, avocado, prawns, watercress and most of the coriander. Season with pepper and the olive oil. Toss together, then scatter with the reserved coriander, drizzle with a little more oil, if liked, and serve.
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