Prawn Pomegranate & Grapefruit Salad

Bypass bread croutons and a heavy cream dressing and instead serve up a crispy, fruity salad with shellfish

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  113

• Protein

  9g

• Carbs

  10g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  4g

• Salt

  0.8g

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

Directions

1. 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.
2. 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.

Categories: All Christmas, Fruit, Healthy, Special Diets