Watermelon, prawn, avocado and pink grapefruit salad

    15 min

    This colourful, healthy salad is incredibly refreshing. It’s perfect for a light lunch or supper, or you can even try serving it as a starter for a special meal.

    London, England, UK
    6 people made this

    Serves: 4 

    • 6 tablespoons Rubicon® watermelon juice drink
    • 1 teaspoon Dijon mustard
    • 3 tablespoons olive oil
    • 1/2 teaspoon finely chopped fresh red chilli (optional)
    • 2 tablespoons finely chopped fresh chives
    • salt and freshly ground black pepper
    • 200g (7oz) watermelon, peeled, deseeded and cut into chunks
    • 2 pink grapefruit
    • 1 large avocado, pitted, peeled and sliced
    • 200g (7oz) cooked peeled prawns, thawed if frozen
    • 1 (145g) bag rocket, watercress and spinach salad

    Prep:15min  ›  Ready in:15min 

    1. First make the dressing by whisking together the Rubicon watermelon juice drink with the mustard, olive oil, chilli (if using) and chives. Season with salt and pepper
    2. Put the chunks of watermelon into a bowl. Using a sharp, serrated knife, peel the grapefruit, removing all the peel and pith. Slice into segments, removing all of the membrane. Do this over the bowl to catch all the juice. Add the avocado and prawns and mix together gently
    3. Share the salad leaves between 4 serving plates and top with the prawn mixture. Spoon the dressing over and serve immediately


    Cook’s tip: As a vegetarian alternative, omit the prawns and crumble 200g/7oz Feta cheese over the salads. As a change from chives, use chopped fresh coriander.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    quick and easy and yummy  -  19 Feb 2012