This bright, fresh and zingy salad is made with sour grapefruit, sweet, juicy prawns and creamy, soft avocado. It's perfect as a starter or as a delicious main course through the summer.
- 450g raw prawns, deveined, shells removed
- 2 large grapefruits
- 1 large avocado
- 1 large red onion
- 2 tbsp. lime juice and fish sauce
- 1/8 tsp. brown sugar
- 1 red chilli
- 1 tbsp. freshly chopped coriander
Stir fry the prawns in a frying pan with a little oil until pink, cooked through and juicy.
Peel the grapefruits and use a sharp knife to remove the fruit segments. Slice the avocado in half, remove the stone and scoop out the flesh of the avocado with a spoon or by using a knife. Dice into chunks. Slice the chilli in half and scrape out the seeds with the back of a knife. Finely dice.
Thinly slice the red onion. In a bowl, toss together the prawns, grapefruits, avocado, red onion and chilli. Pour on the lime juice, fish sauce and sprinkle in the sugar. Stir to combine. Garnish with the chopped coriander.