Grapefruit and prawn salad

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Serves: 4

By champagnesupernova



  • 4 tbsp olive oil

  • 1 tbsp mayonnaise

  • 4 tbsp parsley, finely chopped

  • 2 grapefruit

  • 1 handful cherry tomatoes, halved

  • 225g prawns, peeled, preferably fresh

  • 2 tbsp shallots, chopped

  • 6 drops tabasco

  • 1 handful pitted black olives

  • 1 bag lettuce leaves

  • 4 tsp lemon juice


  1. Marinade prawns with shallots, parsley, lemon juice, olive oil and seasoning for half an hour minimum - overnight is best.
  2. Peel and segment the grapefruit - ensuring no pith or membrane.
  3. Drain liquid from the marinade and discard. Combine prawn mixture with the grapefruit segments.
  4. Fold in mayonnaise and season to taste.
  5. Serve with lettuce and olive and tomato garnish. A pinch of paprika on top looks lovely.

Additional Information

  • Nut Free

  • Gluten Free

  • Main Course

  • Shellfish

  • Salad

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