1 grapefruit
250 g (8 oz) shelled prawns or 1 x 220 g (7 oz) can tuna or salmon
2 tomatoes, cut into wedges
1/4 cup stuffed olives
1 avocado pear
1 tablespoon lemon juice
1 small lettuce, crisped
250 g (8 oz) matured Cheddar cheese
250 g (8 oz) shelled prawns or 1 x 220 g (7 oz) can tuna or salmon
2 tomatoes, cut into wedges
1/4 cup stuffed olives
1 avocado pear
1 tablespoon lemon juice
1 small lettuce, crisped
250 g (8 oz) matured Cheddar cheese
Pickle dressing
1 cup sour cream
2 tablespoons piccalilli pickles
1/4 teaspoon dry mustard
1/2 teaspoon salt
freshly ground pepper to taste
2 tablespoons piccalilli pickles
1/4 teaspoon dry mustard
1/2 teaspoon salt
freshly ground pepper to taste
method
1. Remove flesh from grapefruit, divide into segments and remove membrane and seeds. Halve segments.
2. Devein prawns cut in half lengthways if large.
3. If using canned fish instead, drain and flake roughly.
4. Halve avocado pear, remove seed and peel.
5. Cut into wedges and sprinkle with lemon juice.
6. Tear lettuce into bite-sized pieces.
7. Cut cheese into sticks.
8. Toss ingredients lightly together in a large salad bowl.
9. Add dressing and toss, or serve dressing separately.
2. Devein prawns cut in half lengthways if large.
3. If using canned fish instead, drain and flake roughly.
4. Halve avocado pear, remove seed and peel.
5. Cut into wedges and sprinkle with lemon juice.
6. Tear lettuce into bite-sized pieces.
7. Cut cheese into sticks.
8. Toss ingredients lightly together in a large salad bowl.
9. Add dressing and toss, or serve dressing separately.
for the Pickle dressing
Combine ingredients and chill for one hour.serving amount
serves: 4-5
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