Name: Prawn, grapefruit & avocado salad
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 1 medium rustic loaf torn into big chunks; 1 tbsp olive oil; 2 large pink grapefruit s; 2 avocados; 4 Little Gem lettuces; 200g bag cooked large prawn defrosted if frozen; 3 tbsp Thai sweet chilli sauce

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Prawn, grapefruit & avocado salad

Prawn, grapefruit & avocado salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.6 ratingsRate

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A side or main, this versatile salad combines classic flavours with a fresh twist

Easily doubled

Easily halved

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Alternatives

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Spatchcock barbecue chicken

A star rating of 4.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

1 medium rustic loaf

torn into big chunks
1 tbsp olive oil
2 large pink grapefruit

s
2 avocados
4 Little Gem lettuces
200g bag cooked large prawn

defrosted if frozen
3 tbsp Thai sweet chilli sauce

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Nutrition: per serving

kcal0
fat16g
saturates2g
carbs17g
sugars16g
fibre5g
protein14g
salt1.39g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7 and put the bread chunks onto a baking sheet. Drizzle with 2 tsp of the oil, rub in with your hands, season, then bake for 10 mins until golden and crisp.
step 2

While the croûtons bake, cut the peel and pith away from the grapefruit, then cut out the segments, dropping them into the bowl as you go. Squeeze the juice from the heart of one of the grapefruit into a separate smaller bowl.
step 3

Peel, stone and slice the avocados and separate the leaves of the lettuce. Add to the segments along with the prawns. Whisk the sweet chilli sauce and remaining 1 tsp oil into the grapefruit juice, then season to taste. Once the croûtons are ready, cool for a few mins, then toss with the rest of the salad. Put onto plates and drizzle with the sweet chilli dressing to serve.

RECIPE TIPS

SEGMENTING CITRUS FRUIT

Segmenting citrus fruit is much easier if you use a serrated knife. Cut off the top and bottom of the fruit, then with one of the cut edges resting on the chopping board, carefully remove the skin and pith.

CHICKEN WITH CITRUS SALSA

Make the salad, omitting the lettuce leaves and croûtons & roughly chopping the grapefruit and avocado. Add a few chopped cherry tomatoes & some finely chopped red onion if you like. Serve with grilled meat or fish and toasted ciabatta on the side for a simple, light supper.

Recipe from Good Food magazine, June 2007

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A star rating of 4.8 out of 5.6 ratings

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