Prawn, dill and fennel salad with buttermilk dressing

Theres nothing better than having friends and family around for Easter and sharing beautiful food. This recipe turns delicious fresh seafood into a wonderful Easter feast.

Recipe «Prawn, dill and fennel salad with buttermilk dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg medium uncooked prawns, peeled , deveined, 1 tbsp olive oil, 2 garlic cloves, crushed, 2 baby fennel bulbs, trimmed, very thinly sliced, 1 small red onion, halved, thinly sliced , 120g baby spinach and rocket mix, 2 tbsp chopped fresh dill leaves, 1 medium pink grapefruit, peeled, segmented , 1/2 cup buttermilk, 1/2 cup whole-egg mayonnaise, 2 tbsp lemon juice.

Ingredients:

• 1kg medium uncooked prawns, peeled , deveined 
• 1 tbsp olive oil 
• 2 garlic cloves, crushed 
• 2 baby fennel bulbs, trimmed, very thinly sliced 
• 1 small red onion, halved, thinly sliced 
• 120g baby spinach and rocket mix 
• 2 tbsp chopped fresh dill leaves 
• 1 medium pink grapefruit, peeled, segmented 
• 1/2 cup buttermilk 
• 1/2 cup whole-egg mayonnaise 
• 2 tbsp lemon juice 

Instructions

1. Combine prawns, oil and garlic in a bowl. Season with pepper. Cover, refrigerate for 30 minutes.
2. Meanwhile, make dressing. Combine buttermilk, mayonnaise and lemon juice in a bowl. Season with salt and pepper. Cover, refrigerate until required.
3. Heat a char-grill or barbecue plate to medium-high. Cook prawns, turning, for 3 to 5 minutes or until changed in colour and cooked through. Transfer to a bowl. Add fennel, onion, spinach mixture, dill and grapefruit.
4. Toss gently to combine. Serve the salad drizzled with dressing.