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    Pink grapefruit, prawn and avocado salad

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    Pink grapefruit, prawn and avocado salad

    • Gluten Free
    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 0 minutes
    • Total time: 15 minutes, plus marinating

    Serves: 4

    Ingredients

    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

    Method

    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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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

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