Prawn and grapefruit pots with avocado puree


    A very refreshing starter salad presented in a glass, known as a verrine- style in France. It requires no cooking and can be made a couple of hours in advance.

    2 people made this

    Serves: 4 

    • 1 grapefruit
    • 2 ripe avocados
    • 1 pinch cayenne pepper (optional)
    • 1 squeeze lemon juice
    • 1 packet cooked small prawns
    • 1 tomato, sliced

    Prep:15min  ›  Ready in:15min 

    1. Peel and segment the grapefruit over a bowl to catch all of the juice. Reserve the juice.
    2. Prepare the avocado puree: Place in a bowl and mash well with a fork, until smooth. Season with a dash of lemon juice and a pinch of cayenne pepper (optional).
    3. Place a few pieces of grapefruit in the bottom of 4 glasses, cover with a good tablespoon of avocado puree and finish with a tablespoon of prawns. Season with a tablespoon of grapefruit juice. Cut 4 slices of tomato for decoration.

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