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    Prawn and Grapefruit Salad with Lime and Avocado

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    Prawn and Grapefruit Salad with Lime and Avocado

    This is a stunning salad that's great as a starter or as a light lunch on a hot summer day. It doesn't need any cooking - just assemble and serve.

    • Milk Free
    • Gluten Free
    • Nut Free
    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 300g cooked and peeled tiger prawns
    • 2 pink grapefruit, cut into segments
    • 2 white grapefruit, cut into segments
    • 15g pack fresh dill, chopped
    • 2 ripe avocados, peeled, stoned and thinly sliced
    • 50g pack wild rocket
    • 2 limes (1 for juice, the other for garnishing)
    • 1 tbsp Virgin Lands Avocado Oil


    1. Using a small, sharp knife, slice each prawn in half lengthways through the middle. Toss with the grapefruit segments, dill and some seasoning in a bowl.
    2. Arrange the avocado slices between 4 serving plates, top with the prawn and grapefruit mixture, scatter with the rocket and drizzle with the lime juice and avocado oil. Serve with slices of lime.

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    Cook's tips

    This salad also works well with cooked chicken instead of prawns. Replace the dill with a little finely chopped fresh tarragon.

    Drinks recommendation

    The versatility and delicate fruit of a Pinot Gris will complement this zingy salad perfectly.


    Average user rating

    3 stars