Prawn, grapefruit & avocado salad

A side or main, this versatile salad combines classic flavours with a fresh twist

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 0
  • fat 16g
  • saturates 2g
  • carbs 17g
  • sugars 16g
  • fibre 5g
  • protein 14g
  • salt 1.39g


  • 1 medium rustic loaf, torn into big chunks
  • 1 tbsp olive oil
  • 2 large pink grapefruit s
  • 2 avocados
  • 4 Little Gem lettuces
  • 200g bag cooked large prawns, defrosted if frozen
  • 3 tbsp Thai sweet chilli sauce


Segmenting citrus fruit
Segmenting citrus fruit is much easier if you use a serrated knife. Cut off the top and bottom of the fruit, then with one of the cut edges resting on the chopping board, carefully remove the skin and pith.Chicken with citrus salsa
Make the salad, omitting the lettuce leaves and croûtons & roughly chopping the grapefruit and avocado. Add a few chopped cherry tomatoes & some finely chopped red onion if you like. Serve with grilled meat or fish and toasted ciabatta on the side for a simple, light supper.


  1. Heat oven to 220C/fan 200C/gas 7 and put the bread chunks onto a baking sheet. Drizzle with 2 tsp of the oil, rub in with your hands, season, then bake for 10 mins until golden and crisp.

  2. While the croûtons bake, cut the peel and pith away from the grapefruit, then cut out the segments, dropping them into the bowl as you go. Squeeze the juice from the heart of one of the grapefruit into a separate smaller bowl.

  3. Peel, stone and slice the avocados and separate the leaves of the lettuce. Add to the segments along with the prawns. Whisk the sweet chilli sauce and remaining 1 tsp oil into the grapefruit juice, then season to taste. Once the croûtons are ready, cool for a few mins, then toss with the rest of the salad. Put onto plates and drizzle with the sweet chilli dressing to serve.

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