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Lime-rubbed prawns with avocado-grapefruit salad

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Recipe Ingredients

  • 1½ tbsp chopped peeled fresh ginger
  • 1 tbsp sugar
  • 2 Ruby Red or similar grapefruit
  • ¼ cup packed fresh mint leaves
  • 1 tsp extra-virgin olive oil
  • 300g peeled, deveined prawns (about 16 to 20)
  • pinch cayenne pepper
  • 1 head butter lettuce, leaves torn
  • 1 avocado, pitted, peeled and sliced
  • 4 whole-wheat dinner rolls

Recipe Directions

  1. From limes, grate ¼ teaspoon zest and squeeze ¼ cup juice. Set zest aside. In a 1-litre pot, heat ginger, sugar and lime juice to boiling on high, stirring. Remove from heat and let it stand.
  2. Using a knife, cut peel and white pith from grapefruit; discard. Holding 1 grapefruit at a time over a medium-sized bowl, cut out segments between membranes. Squeeze membranes to release remaining juice into bowl. Discard seeds. Thinly chop half of mint.
  3. Preheat grill pan for direct grilling on medium-high.
  4. Rub oil all over prawns. Sprinkle chopped mint, lime zest, cayenne pepper and ⅛ teaspoon salt all over prawns. Grill for 3 to 4 minutes or until prawns just turn opaque throughout, turning over once.
  5. Pour ginger mixture through sieve over grapefruit, pressing on ginger to extract liquid. Gently stir to mix.
  6. Divide lettuce and mint leaves among 4 plates. Top with prawns, avocado and grapefruit mixture. Serve with rolls.

Each Serving About 1 235kJ, 17g protein, 40g carbohydrate, 9g total fat (1g saturated), 7g fibre, 107mg cholesterol.

Each Serving:


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