Grapefruit, prawn and avocado salad

Grapefruit, prawn and avocado salad recipe

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  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 340 calories / 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

Each serving contains

  • 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

Method

  1. 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.
  2. 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.
See more Prawn Recipes

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