Avocado salad with grapefruit and prawns

Name: Avocado salad with grapefruit and prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Grapefruits (to 275 g); 1 red chilli pepper; 2-3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2-3 TABLESPOONS Olive oil; 1 package (100 g) Baby salad mix; 2 Avocados (about 200 g each); 75 g black little olives; 1 Garlic clove; 12 raw shrimps (à approx. 12 g raw shrimps; without head, in shell); 2 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Grapefruits (to 275 g)
1 red chilli pepper
2-3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2-3 TABLESPOONS Olive oil
1 package (100 g) Baby salad mix
2 Avocados (about 200 g each)
75 g black little olives
1 Garlic clove
12 raw shrimps (à approx. 12 g raw shrimps; without head, in shell)
2 TABLESPOONS Oil

Directions

1
Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Clean, wash and cut the chilli pepper into rings. Mix juice, vinegar and chili. Season with salt, pepper and sugar. Fold in olive oil
2
Clean the salad, wash and drain well. Cut avocados in half, remove stone. Remove the fruit tartar from the skin and cut into slices. Mix salad, grapefruit, olives and avocado. Drizzle vinaigrette over it
3
Peel and finely chop the garlic. Peel the prawns, except for the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Heat the oil in a pan and fry the prawns for 2-3 minutes while turning. Add garlic shortly before the end of the frying time. Season with salt and pepper. Arrange salad in small bowls with three prawns each