RED BUTTERHEAD GRAPEFRUIT PRAWN AND AVOCADO SALAD

Ingredients | Prepare 25 minutes | Serves 3-4

2 Florida pink grapefruit • 1 lime, zest and juice • 2 tsp light brown soft sugar • 1 tbsp light soy sauce • 1 tbsp toasted sesame oil • 1 tbsp groundnut oil • 1 red butterhead lettuce, leaves separated • 1 large avocado, sliced • 200g cooked tiger prawns • 2 tbsp sesame seeds, toasted

STEP 1

Slice the tops and bases from the grapefruit, then pare the skin and pith away from the sides. Make vertical cuts between the membrane to release the grapefruit segments; set aside. Squeeze the excess juice from the membrane into a large bowl and whisk in the lime zest and juice, sugar, soy sauce, sesame oil and groundnut oil; season.

STEP 2

Carefully toss the lettuce, avocado, prawns and grapefruit segments through the dressing. Divide between plates and scatter over the toasted sesame seeds.

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