Ruby grapefruit, avocado, prawn and pickled walnut salad
“The glamour members of the citrus family, ruby grapefruit are very juicy and lower in acid than their yellow cousins.”
- 2 large ruby grapefruit
- 2 tbsp chardonnay vinegar
- 4 tbsp extra virgin olive oil
- sliced flesh of 2 ripe, peeled avocados
- 20 large cooked, peeled and deveined king prawns
- 100g wild rocket leaves
- 2 finely sliced green onions
- 3 coarsely chopped pickled walnuts
Ruby grapefruit have a smooth rind with few seeds. Their sharp-sweet lift is just right in salads and marmalades and also balances the fatty richness of Chinese braised pork and duck.
Method
Peel 2 large ruby grapefruit and then cut in between each membrane to release segments. Place segments in a large bowl. Squeeze juice from remaining grapefruit cores and reserve.
Measure 2 tbsp of juice and pour into a small bowl. Add 2 tbsp chardonnay vinegar and 4 tbsp extra virgin olive oil. Season with salt and pepper and whisk well.
Add sliced flesh of 2 ripe, peeled avocados to the grapefruit, as well as 20 large cooked, peeled and deveined king prawns.
Toss 100g wild rocket leaves with 1 tbsp of the dressing and divide rocket evenly among 4 serving plates.
Add 2 finely sliced green onions to grapefruit mixture and add remaining dressing. Toss gently to combine and pile grapefruit salad on top of rocket leaves. Sprinkle with 3 coarsely chopped pickled walnuts.
Serves 4.
