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Prawn and Grapefruit Salad with Lime and Avocado
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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.
This salad also works well with cooked chicken instead of prawns. Replace the dill with a little finely chopped fresh tarragon.
The versatility and delicate fruit of a Pinot Gris will complement this zingy salad perfectly.
Typical values per serving:
This recipe was first published in August 2008.