2 grapefruit
2 avocados
225 g (8 oz) prawns or shrimps
150 ml (1/4 pt) Vinaigrette
2 avocados
225 g (8 oz) prawns or shrimps
150 ml (1/4 pt) Vinaigrette
method
To make the grapefruit sections, place the fruit in a bowl and pour boiling water on top to cover. Leave for 2 minutes, then remove and allow to cool. Cut a slice from the top of the fruit, then cut the peel and pith off in strips to reveal the flesh. It is essential to use a small sharp knife.
When all the pith has been cut away, remove each section by cutting between the membranes of each segment. At the end only the tough outer skin should be left and each section of fruit is separate without skin.
Peel the avocados, cut in half lengthways and remove the stones. Cut the flesh into slices.
Arrange the avocado slices, grapefruit segments and prawns or shrimps in the dishes and serve with Vinaigrette or Mayonnaise as preferred. The dressing may be poured over the salad or served separately.
When all the pith has been cut away, remove each section by cutting between the membranes of each segment. At the end only the tough outer skin should be left and each section of fruit is separate without skin.
Peel the avocados, cut in half lengthways and remove the stones. Cut the flesh into slices.
Arrange the avocado slices, grapefruit segments and prawns or shrimps in the dishes and serve with Vinaigrette or Mayonnaise as preferred. The dressing may be poured over the salad or served separately.
serving amount
serves 4
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