I can't do this prawn and grapefruit salad justice with my words alone. You've just got to try it. It is a fantastically fresh and delicious salad.
Now, I call it a prawn and grapefruit salad but I often use crayfish (crawfish) tails, which I find enhances this salad even more. Crayfish is a big thing in Sweden and I was lucky enough to eat crayfish that we caught ourselves when I grew up.
I do buy cooked and peeled crayfish tails as raw ones are hard to come by. But I buy raw prawns and cook them myself. Cooked prawns have usually been cooked to death to give them a longer sell-by date. It’s so quick and easy to cook raw prawns and the taste is 100% better than the taste of pre-cooked ones.
I de-vein the raw prawns, which is not difficult to do. Run a small sharp knife down the back of each prawn and pull out the black intestinal tract running down the prawn.
If you are using raw, peeled prawns, add a bit of Extra virgin olive oil to a large frying pan over a medium high heat. Once the oil is hot, add the prawns to the frying pan. Fry them for about 1 ½ minutes – turning them over half-way through - until they are pink and cooked through. Remove the prawns from the pan with a slotted spoon and place them on a plate covered with kitchen towel. Season the prawns with a bit of salt.
I am using pea shoots in this salad. If you can’t find it, you can replace the pea shoots with lamb’s lettuce (mâche or corn salad).
For 4 people:
250g, 9oz, 1½ cups, small tomatoes, halved
400g, 14oz, cooked prawns (shrimp) or crayfish (crawfish) tails
100g, 3½oz, pea shoots, or use lamb’s lettuce (mâche or corn salad)
100g, 3½oz, baby spinach
For the dressing:
5 tablespoons grapefruit juice (from juice you will get when peeling the grapefruits)
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Pinch of salt and pepper
1. Cut away the peel and pith from the grapefruits over a bowl so that you catch the juices. Cut each side of each membrane to remove the individual segments. Squeeze what’s left of the grapefruit into the bowl. Place the grapefruit segments in another bowl.
2. Whisk together 5 tablespoons of the grapefruit juice with the honey, oil and balsamic vinegar.
3. Halve, de-stone, peel and slice the avocado. Mix the pea shoots and baby spinach in a salad bowl or on a large plate. Top with the grapefruit segments, tomatoes, avocado slices and the prawns or crayfish (crawfish) tails. Drizzle the dressing over the prawn and grapefruit salad.
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