Need some healthy lunch inspo? We’ve got it all sown up with this gorgeous avocado & grapefruit prawn salad. Refreshing, colourful and healthy, it really makes the most of the creamy Peruvian Hass avocados, which are packed with healthy fats.
Peruvian Hass avocado, pink grapefruit, pomegranate and prawn salad
Serves 4
Preparation: 15 minutes
2 Peruvian Hass avocados, halved, pitted and peeled
2 handfuls of rocket
2 pink or red grapefruit
200g peeled cooked prawns
100g pomegranate seeds
Dressing:
2tbsp pomegranate molasses*
3tbsp olive oil
Salt and pepper
Method:
- Share the rocket between 4 serving plates.
- Peel the grapefruit with a sharp, serrated knife to remove all the pith, then slice into segments. Arrange on the salads. Slice the Peruvian Hass avocados on top, then share the prawns between the portions. Sprinkle the pomegranate seeds over the top.
- For the dressing, whisk together the pomegranate molasses and olive oil. Season with salt and pepper, then spoon over the salads.
Cook’s tip: *Pomegranate molasses can be bought at most major supermarkets and delicatessens. It has a fruity, zesty flavour that works beautifully in salad dressings, though you could use lemon juice in this recipe.
Love avocados? Check out our other amazing avocados here and here!
