Grapefruit, prawn and avocado salad recipe
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 340.0kcal
- Fat
- 18g
- Saturates
- 10g
- Salt
- 1.4g
- Sugars
- 14g
of the Reference intake
Carbohydrate 15.9gProtein 25.1gFibre 6.0g
Method
- 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.
- See more Prawn Recipes
