Savoury Grapefruit Cups recipe
information
180 Calories per serving
ingredients
1 medium grapefruit
a few crisp lettuce leaves
1 medium tomato
4 oz (120 g) smoked plain or peppered mackerel fillets, skinned and flaked
1 stick celery, chopped
2 black olives, stoned and sliced
a few crisp lettuce leaves
1 medium tomato
4 oz (120 g) smoked plain or peppered mackerel fillets, skinned and flaked
1 stick celery, chopped
2 black olives, stoned and sliced
For the dressing:
4 teaspoons low-calorie mayonnaise
2 teaspoons chopped chives
salt and pepper
2 teaspoons chopped chives
salt and pepper
method
1. Cut the grapefruit in half and using a grapefruit knife, remove the flesh.
2. Cut between the membranes to remove the half segments of fruit, reserving any juice which runs out during preparation.
3. Line each grapefruit half with lettuce leaves, making sure that the leaves stand 1 - 2 inches (2.5 - 5 cm) above the edge of the grapefruit.
4. Plunge the tomato into boiling water for 30 seconds and remove the skin.
5. Cut the tomato into thin wedges.
6. Mix together the grapefruit, tomato, flaked mackerel, celery and black olives.
7. Mix the low-calorie mayonnaise, chives and any reserved grapefruit juice.
8. Season with salt and pepper and stir the dressing into the salad.
9. Pile the salad into the grapefruit and lettuce cups and serve.
2. Cut between the membranes to remove the half segments of fruit, reserving any juice which runs out during preparation.
3. Line each grapefruit half with lettuce leaves, making sure that the leaves stand 1 - 2 inches (2.5 - 5 cm) above the edge of the grapefruit.
4. Plunge the tomato into boiling water for 30 seconds and remove the skin.
5. Cut the tomato into thin wedges.
6. Mix together the grapefruit, tomato, flaked mackerel, celery and black olives.
7. Mix the low-calorie mayonnaise, chives and any reserved grapefruit juice.
8. Season with salt and pepper and stir the dressing into the salad.
9. Pile the salad into the grapefruit and lettuce cups and serve.
serving amount
serves 2
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