Prawn, Avocado and Grapefruit Salad

Serves 4-6
Time 15 minutes


2 ruby grapefruits, peel and white pith removed
1 cup snow peas tendrils
1 cup watercress
500g baby spinach, blanched
1 small avocado, diced
1 Lebanese cucumber, diced
1 stick celery, diced
1 bunch dill, chopped
1 bunch parsley, chopped
1 bunch chives, chopped
1 bunch asparagus, blanched and chopped into batons
½ cup pepitas
12 cooked and peeled prawns


Grapefruit Mustard Dressing
Grapefruit juice
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 French shallot, finely diced
3 sprigs of thyme, finely chopped
1-2 tsp maple syrup
1 tsp ginger, minced
¼ cup extra virgin olive oil
Salt and pepper


Using a small, sharp knife, cut in between the membrane of the grapefruit to remove the segments and place them in a bowl.

Squeeze the juice from the remaining grapefruit into a small bowl or jug and whisk in the Dijon mustard, vinegar, shallot, thyme, maple syrup, ginger and salt and pepper to taste until combined. Whisking continuously, pour in the olive oil and mix until emulsified. Set aside.

Squeeze all the liquid out of the baby spinach then roughly chop. In a large serving bowl, layer the snow pea tendrils, watercress, spinach, avocado, cucumber, celery, the chopped herbs, asparagus, pepitas and finally the prawns.

Top with the grapefruit segments then pour over the dressing just before serving. Toss together at the table.