ISSUE 46 — APR 2019
Pink grapefruit and avocado salad This beautiful healthy salad combines tangy citrus, rich avocado, and bright leafy greens with seared prawn for a fresh take on a simple salad. Ingredients
Preparation
Salad
1. Scoop
¡¡ 1/2 grapefruit ¡¡ 1 avocado ¡¡ 50g mixed greens ¡¡ 100g peeled prawns ¡¡ Olive oil ¡¡ 1 clove of garlic, crushed
Dressing ¡¡ 1/2 tsp finely grated lemon zest ¡¡ 1 tbsp lemon juice ¡¡ 3 tbsp olive oil ¡¡ 1/2 tsp of honey ¡¡ Salt and pepper 18
the flesh from the avocado skin and cut into lengthways slices.
2. Remove
the skin from the grapefruit and cut the flesh into segments.
3. Heat
olive oil in a skillet pan and toss the prawns for about 3–5 minutes, or until they are orange in colour. Add garlic after 2–3 minutes.
4. To
prepare the dressing: in a small bowl, whisk together the lemon zest, lemon juice, honey, and oil until the honey dissolves. Season to taste with salt and pepper.
5. To
serve: start with leafy greens in the bowl or on a serving platter, scatter the grapefruit, avocado, and prawns, and drizzle dressing over the top.
