Prawn, avocado, and grapefruit salad

This prawn, avocado, and grapefruit salad is a crisp, vibrant meal that balances pan-seared shrimp, smooth avocado, and tart, juicy citrus segments. It makes a refreshing light dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the prawns dry with a paper towel.

Step 2

Peel and segment the grapefruit. Remove the pith and put the juice of three segments into a small bowl.

Step 3

Pit and slice the avocado. Reserve a quarter of the fruit in the small bowl for the dressing.

Step 4

Juice the lime into the small bowl.

Step 5

Add the honey to the small bowl.

Step 6

Slowly whisk in the extra-virgin olive oil until emulsified. Season with a pinch of salt and pepper, then set aside.

Step 7

Season the dry prawns lightly with salt and pepper.

Step 8

Heat 1 tablespoon of avocado oil in a large frying pan over medium-high heat.

Step 9

Add the prawns and cook for 2 to 3 minutes per side until they turn pink and opaque. Remove from heat and let them cool slightly.

Step 10

Place the mixed greens into a large serving bowl. Drizzle with half of the prepared vinaigrette and toss gently to coat.

Step 11

Top the greens with the warm shrimp, grapefruit segments, and fresh avocado slices.

Step 12

Drizzle the remaining dressing over the top and serve immediately.