Watermelon, prawn, avocado and pink grapefruit salad


This colourful, healthy salad is incredibly refreshing. It’s perfect for a light lunch or supper, or you can even try serving it as a starter for a special meal.

Preparation time: 15 minutes
Cooking time: none
Serves: 4 as a light lunch, 6 as a starter
Cost per portion: £1.92 for 4 Watermelon prawn avoacado pink grapefruit salad

INGREDIENTS:

6 tbsp Rubicon watermelon juice drink
1 tsp Dijon mustard
3 tbsp olive oil
½ tsp finely chopped fresh red chilli (optional)
2 tbsp finely chopped fresh chives
Salt and freshly ground black pepper
200g/7oz watermelon, peeled, deseeded and cut into chunks
2 pink grapefruit
1 large avocado, pitted, peeled and sliced
200g/7oz cooked peeled prawns, thawed if frozen
145g bag rocket, watercress and spinach salad

METHOD:

1. First make the dressing by whisking together the Rubicon watermelon juice drink with the mustard, olive oil, chilli (if using) and chives. Season with salt and pepper

2. Put the chunks of watermelon into a bowl. Using a sharp, serrated knife, peel the grapefruit, removing all the peel and pith. Slice into segments, removing all of the membrane. Do this over the bowl to catch all the juice. Add the avocado and prawns and mix together gently

3. Share the salad leaves between 4 serving plates and top with the prawn mixture. Spoon the dressing over and serve immediately

Cook’s tip – As a vegetarian alternative, omit the prawns and crumble 200g/7oz Feta cheese over the salads. As a change from chives, use chopped fresh coriander.

 

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