Prawn and Grapefruit Salad
Another great recipe from Nik and Edwina's Cookbook. A lovely light, zesty, flavoursome alternative to a more traditional prawn cocktail. It's similar to a recent ceviche recipe I made this recently: Tuna and avocado ceviche.
| Prawn and Grapefruit Salad | |
|---|---|
 |
| Servings: | Serves 2 two as main meal or 4-5 as a starter |
| Calories per serving: | 643 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewSeafood salad 4.8/5 This does it for me! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300g cooked and peeled tiger prawns, cut in half lengthways
- 1 ruby grapefruit, cut into segments
- 1 bunch of fresh dill (about 15g), chopped
- 2 ripe avocados, peeled, stoned and diced thinly
- 40g wild rocket
- 1 lime, juiced
- 1 tablespoon of light olive oil or avocado oil
- ¼ teaspoon cayenne pepper
- 1 or 2 Pitta breads per person
Method
- Mix prawns, grapefruit, dill, together
- Mix together cayenne, oil and lime juice
- Arrange avocados and a couple of handfuls of rocket on each plate.
- Top with prawn mix and drizzle with the lime juice vinaigrette.
Serving suggestions
Serve with Moro crispbread
Variations
Fry 4 or 5 cloves of peeled and crushed garlic in olive oil for a few minutes then cook the prawns in the garli oil.
See also
- Similar ceviche-style recipes
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