Prawn salad with grapefruit vinaigrette
This light salad with the zingy flavour of grapefruit makes a great starter before a heavier main course
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Using a sharp knife, peel the grapefruit then segment. Do this over a bowl to catch the juice. Squeeze what's left of the grapefruit to collect the rest of the juice.
- Divide the watercress, prawns and avocado between 2 plates. Scatter the grapefruit segments over. Whisk the olive oil and mustard with 3 tbsp of the grapefruit juice. Drizzle over the salad and serve.
Know-how
Pink or red grapefruit look pretty and have a sweeter flavour than normal grapefruit.
Per serving
332 kcalories, protein 0g, carbohydrate 7.6g, fat 24.6 g, saturated fat 3.1g, fibre 4.1g, salt 3.2 g
Recipe from olive magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4368/
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Ingredients
- 1 grapefruit
- 100g watercress , any big woody stalks removed
- 150g cooked, peeled king prawns
- 1 avocado , peeled and sliced
- 2 tbsp olive oil
- 1 tsp wholegrain mustard
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 1 grapefruit
- 100g watercress , any big woody stalks removed
- 150g cooked, peeled king prawns
- 1 avocado , peeled and sliced
- 2 tbsp olive oil
- 1 tsp wholegrain mustard
Per serving
332 kcalories, protein 0g, carbohydrate 7.6g, fat 24.6 g, saturated fat 3.1g, fibre 4.1g, salt 3.2 g
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23 March 2008
Ryans Grub commented on this recipe
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