Prawn, ruby grapefruit and macadamia salad

Cooking Salads Prawn, ruby grapefruit and macadamia salad

This summery prawn salad makes a sensational starter.

Lables: Egg free Fish free Lactose free Milk free
  1. Arrange lettuce, in a single layer, on a large serving platter. Top with radish, zucchini, prawns and macadamias.
  2. Peel and segment grapefruit (see notes). Squeeze membrane over a bowl to reserve juice (you'll need 1/4 cup). Discard membrane. Add segments to salad.
  3. Whisk grapefruit juice and oil together in a bowl. Season with salt and pepper. Drizzle over salad. Top with coriander. Serve with bread.

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2 baby cos lettuce hearts, leaves separated
1 bunch radishes, trimmed, very thinly sliced
1 small zucchini, cut into thin ribbons
24 cooked medium tiger prawns, peeled, deveined
1/2 cup macadamia nuts, toasted, finely chopped
2 ruby red grapefruit
1/4 cup avocado oil
1/3 cup small fresh coriander sprigs
Toasted crusty herb bread, to serve

Adv

Autors
Preparation time
35
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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