Grapefruit & prawn salad
It is a classic French entrée which is super easy and quick to make. You can buy cooked prawns, shelled or not. It's of course quicker if they're cooked and shelled but you can totally do it yourself. Use them cold. Recipe for 2 quite large grapefruits or 4 small ones.
Recipe type: Entrée
Cuisine: French
  • 2 large grapefruits or 4 small ones
  • 1 avocado
  • 500g of cooked and cold prawns (weight with shells)
  • 1 tbs red wine vinegar for a pink sauce, or caramelised balsamic for a beige sauce.
  • 3 tbs olive oil
  • 2 tbs tomato sauce (the Ketchup type)
  • ½ tbs seed mustard
  • 1 tbs apple cider vinegar
  • 8 tbs yoghurt
  • Fresh herbs such as parsley, lemon thyme and chives
  • Salt & Pepper
  1. Cut the grapefruits in half sideways (the hole for the branch upwards :).
  2. Using a sharp knife, circumnavigate the interior, not too close to the skin, you want to see pulp not the white part. Make sure you don't pierce the yellow skin if you're going to use it as a bowl.
  3. Cut the flesh out in little triangles discarding the soft transparent skin surrounding each piece (it's the very bitter part). Put the flesh aside. Remove and discard the remaining bits and pips to make a nice serving bowl out of each grapefruit half.
  4. Shell the cooked prawns, set aside.
  5. Peal the avocado and cut its flesh in cubes.
  6. In a bowl, mix olive oil, tomato sauce, mustard, vinegars, yoghurt, salt and pepper. Whisk well.
  7. Add grapefruit pieces, herbs, avocado and prawn, mix delicately with a wooden spoon or spatula.
  8. Pour mixture in each half grapefruit.
  9. Place each in a little bowl and serve.
Recipe by The Flo at