Prawn, Pomegranate & Grapefruit Salad
This vibrant salad is bursting with refreshing flavors that will tantalize your taste buds. Juicy pink grapefruit segments, marinated prawns, and crisp cucumber are tossed together with a zesty dressing made with grapefruit zest and dill. Topped with a sprinkle of pomegranate seeds, this dish is a delightful explosion of colors and textures that will brighten up any meal. Enjoy the perfect balance of tangy, sweet, and savory notes in every bite of this exquisite salad.
— Constant Cookbook
Ingredients
- 2 pink grapefruits , zest and juice from 1, segments cut from the other
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 2 tbsp chopped dill
- 300g cooked, peeled prawns
- ½ cucumber , halved lengthways, seeds scooped out with a teaspoon, diced
- 2 shallots , finely chopped
- 2 handfuls frisée , torn
- 2 handfuls rocket
- 100g pack pomegranate seeds
Instructions
- Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.
- Just before serving, gently toss the cucumber, shallots, frisée and rocket with the remaining dressing. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 113 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.8 milligram of sodium
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