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Prawn and Grapefruit Salad

Serves 2 two as main meal or 4-5 as a starter. Takes 15 mins

A lovely light, zesty, flavoursome alternative to a more traditional prawn cocktail.

300g cooked and peeled tiger prawns, cut in half lengthways
1 ruby grapefruit, cut into segments
1 bunch of fresh dill (about 15g), chopped
2 ripe avocados, peeled, stoned and diced thinly
40g wild rocket
1 lime, juiced
1 tablespoon of light olive oil or avocado oil
1/2 tsp cayenne pepper
1 or 2 Pitta breads per person

  • Mix prawns, grapefruit, dill, together
  • Mix together cayenne, oil and lime juice
  • Arrange avocados and a couple of handfuls of rocket on each plate. Top with prawn mix and drizzle with the lime juice vinaigrette. Serve with toasted pitta