Grapefruit and prawn salad recipe

  • Serves 4
  • 15 mins to prepare
  • 221 calories / serving
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Grapefruit and Prawn Salad HERO

Slice the top and bottom off the grapefruit so that they sit flat on a chopping board. Using a small serrated knife, cut off the peel and pith. Then, holding the fruit over a bowl to catch any juice (add to a citrus juice drink), cut segments between the membranes.

Thickly slice the Chinese cabbage leaves and put in a serving bowl, along with the grapefruit segments and pomegranate seeds. Scatter over the prawns and the coriander leaves.

Mix crème fraîche and lime zest and drizzle over to serve.

  • Ingredients

  • 2 pink grapefruit
  • head of Chinese cabbage
  • seeds of 1 pomegranate
  • 1 x 180g pack cooked and peeled king prawns
  • handful coriander leaves
  • 6tbsp full-fat crème fraîche
  • 1 lime, zested
  • Energy 920kj 221kcal 11%
  • Fat 16g 22%
  • Saturates 10g 51%
  • Sugars 9g 10%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 9.2g Protein 10g Fibre 2.9g


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