Pink grapefruit has just the right sharpness to bring out the flavour of Atlantic prawns, and is even higher in vitamin C than the yellow variety.
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2 large pink grapefruit
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 avocado pears
85g (3oz) prepared watercress
200g (7oz) shelled Atlantic prawns, thawed if frozen
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Method Prep:20min › Ready in:20min
Peel one grapefruit with a small, sharp knife, removing the white pith and membrane. Holding it on a plate to catch the juice, cut between the membranes of each segment to release the flesh in a neat wedge. Repeat with the other grapefruit, put the juices into a bowl and the segments into a nylon sieve over the bowl.
Transfer 2 tablespoons of the grapefruit juice to a small screw-top jar and add a pinch of salt. With the lid on the jar, shake to dissolve the salt. Add the olive oil and lemon juice to the jar, cover and set aside.
Halve, pit and skin the avocados, then slice them thinly. Place in a salad bowl with the grapefruit segments and watercress. Shake the jar of dressing vigorously, then drizzle over the salad. Toss very gently before scattering the prawns over the top. Serve with wholemeal bread.