Grapefruit, prawn and avocado salad recipe

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 340 calories / serving
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grapefruit prawn avocado salad (h)

Preheat the oven to Gas Mark 2, 150°C, fan 130°C. Scatter the desiccated coconut on a baking tray and roast for
3 minutes, until lightly toasted. Set aside to cool.

Divide the grapefruit, avocado, prawns and shallot between four plates and scatter over the chilli, mint, coriander and coconut. Combine the dressing ingredients in a jug and mix with 1 tbsp water until well combined. Drizzle the dressing over the plates of salad just before serving.

  • Ingredients

  • 4tbsp desiccated coconut
  • 1 pink grapefruit, pith removed and cut into segments
  • 1 avocado, sliced
  • 320g (11oz) cooked and peeled king prawns
  • 1 shallot, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • handful mint leaves
  • handful coriander leaves
  • 100ml (3 1/2fl oz) lime juice
  • 1tbsp fish sauce
  • 1tbsp caster sugar
  • Energy 1420kj 340kcal 17%
  • Fat 18g 26%
  • Saturates 10g 50%
  • Sugars 14g 16%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 15.9g Protein 25.1g Fibre 6g


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