Prawn, pomegranate & grapefruit salad
Bypass bread croutons and a heavy cream dressing and instead serve up a crispy, fruity salad with shellfish
Recipe uploaded by
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
plus marinating NO COOKGluten-free, Egg-free, Low-fat, Super healthy, Dairy-free, Nut-free
- Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.
- Just before serving, gently toss the cucumber, shallots, frisée and rocket with the remaining dressing. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.
PER SERVING
113 kcalories, protein 9g, carbohydrate 10g, fat 4 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0.8 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2767662/
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
plus marinating NO COOKGluten-free, Egg-free, Low-fat, Super healthy, Dairy-free, Nut-free
Ingredients
- 2 pink grapefruits , zest and juice from 1, segments cut from the other
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 2 tbsp chopped dill
- 300g cooked, peeled prawns
- ½ cucumber , halved lengthways, seeds scooped out with a teaspoon, diced
- 2 shallots , finely chopped
- 2 handfuls frisée , torn
- 2 handfuls rocket
- 100g pack pomegranate seeds
PER SERVING
113 kcalories, protein 9g, carbohydrate 10g, fat 4 g, saturated fat 1g, fibre 1g, sugar 4g, salt 0.8 g
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