Allotment salad
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Zingy grapefruit, prawn, avocado & tamarind salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp sesame oil
- 1 tsp tamarind
- 1 small garlic clovecrushed
- 3cm piece of gingerpeeled and finely grated
- 3 tsp fish sauce
- 1-2 limesjuiced
- 2 ripe avocadosstoned, peeled and thinly sliced
- 2 red grapefruitspeeled, pith removed, sliced into rounds
- 8 radishesthinly sliced
- 150g cooked king prawnspeeled
- 2 tbsp sesame seeds
- ½ small bunch of corianderleaves picked and torn
Nutrition: Per serving
- kcal212
- fat17g
- saturates3g
- carbs7g
- sugars1g
- fibre4g
- protein6g
- salt1.1g
Method
step 1
Combine the sesame oil, tamarind, garlic, ginger, fish sauce and lime juice. Taste and add more fish sauce if needed, then season to taste.
step 2
Arrange the avocado, grapefruit rounds, radishes and prawns on a serving platter. Drizzle over the dressing and scatter with the sesame seeds and coriander.
