Peruvian Hass Avocado, Pink Grapefruit, Pomegranate and Prawn Salad

Name: Peruvian Hass Avocado, Pink Grapefruit, Pomegranate and Prawn Salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: International
Ingredients: 2 Peruvian Hass avocados, halved, pitted and peeled; 2 handfuls of rocket; 2 pink or red grapefruit; 200g peeled cooked prawns; 100g pomegranate seeds; 2 tbsp pomegranate molasses*; 3 tbsp olive oil; Salt and pepper

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Cook: 15 mins

Serves: 4

Ingredients

2 Peruvian Hass avocados, halved, pitted and peeled
2 handfuls of rocket
2 pink or red grapefruit
200g peeled cooked prawns
100g pomegranate seeds
2 tbsp pomegranate molasses*
3 tbsp olive oil
Salt and pepper

Accompaniment

Description

Refreshing, colorful and healthy, this is a wonderful salad that makes the most creamy Peruvian Hass avocado

Method

1
1- Share the rocket between 4 serving plates.
2- Peel the grapefruit with a sharp, serrated knife to remove all the pith, then slice into segments. Arrange on the salads. Slice the Peruvian Hass avocados on top, then share the prawns between the portions. Sprinkle the pomegranate seeds over the top.
3- For the dressing, whisk together the pomegranate molasses and olive oil. Season with salt and pepper, then spoon over the salads.

Cook’s tip: *Pomegranate molasses is sold at most major supermarkets and delicatessens. It has a fruity, zesty flavour that works beautifully in salad dressings, though you could use lemon juice in this recipe.