Prawn, avocado, grapefruit salad recipe

Home cook and author Julia Busuttil Nishimura knows a thing or two about cooking simple and delicious food that everybody loves.

“Having a fresh salad is a really lovely way to start to meal, and prawns are a perennial favourite for Christmas. This recipe is mostly assembling the sweet cooked prawns in a simple and fresh salad that has crunch, softness and sourness. It’s a celebration of beautiful ingredients,” says Julia.

Ingredients (serves 6–8)

• 4 baby cos lettuce hearts, quartered
• 2 avocados, halved, stone and skin removed and quartered
• 2 pink grapefruits, segmented – centre reserved for dressing
• 24 cooked peeled prawns, tails intact

Ingredients - Dressing

• ¼ cup (125ml) extra virgin olive oil
• 1 tsp dijon mustard
• ¼ cup grapefruit juice (squeezed from grapefruit centre)
• Sea salt

Method

1. In individual bowls or plates, arrange cos lettuce, followed by the avocado and grapefruit segments. Top with the prawns.
2. Make the dressing by whisking all of the ingredients together in a small bowl. Season with sea salt and adjust the dressing as needed.
3. Pour the dressing over the salads and serve immediately.

Entree Wine Match

Dan Murphy’s Holland Park Wine Merchant Freddy Dordoni offers his advice for matching wines with entrees, “Start with something light, whether it be a nice crisp sparkling, or a pinot grigio, or even a chilled red.”

Recommended wine match: Clover Hill Tasmanian Cuvee 750mL. “Tasmania is constantly producing some of the best sparkling. This fresh style is perfect for an aperitif. I would love to see it with some freshly shucked oysters,” says Freddy.

Discover more recipes, drink matches, and entertaining tips in our The Less Work, More Joy Guide to Holiday Entertaining.