Pink grapefruit, prawn and avocado salad

  • Gluten Free


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


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.

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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,376kJ
Fat 22.3g
Saturated Fat 4.1g
Carbohydrate 12.1g
Sugars 9.8g
Protein 20.3g
Salt 1.5g
Fibre 4.8g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Sun Feb 01 14:12:31 GMT 2015.