June 9, 2016

This article was written for Annabel & Grace, which is now part of Rest Less.

PRAWN, POMEGRANATE & GRAPEFRUIT SALADFour reasons I absolutely love making this salad:
1. It is 113 calories per serving (so a favourite with my girlfriends when they come over for lunch), gluten free, dairy free, nut free and super healthy.
2. It is so refreshing (on hot sunny days in particular)
3. It is so quick to prepare
4. It looks so pretty (especially when served on vintage china plates)


Ingredients serves 6
2 pink grapefruits, zest and juice from one, segments cut from the other
2 tbspn olive oil
Tbspn red wine vinegar
Tsp caster sugar
2 tbsp chopped mint
300g large cooked peeled prawns
Half cucumber
2 shallots, finely chopped
2 packs baby salad leaves
100g pomegranate seeds

How to prepare

Whisk together the zest, juice, oil, vinegar, sugar and mint to make a dressing.

Pile salad leaves onto each plate, top with the prawns, cucumber and shallots, then drizzle the dressing on top.

Scatter with pomegranate seeds and serve.

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