Prawn salad with pink grapefruit, zucchini and feta

Today

Type: Salad

Tools

Kitchen friendly view

Ingredients

40 medium cooked Australian tiger prawns
4 zucchini
2 pink grapefruit, segmented
200g baby rocket, washed and dried
150g feta cheese
Handful of mint leaves
Extra virgin olive oil
Sea salt and freshly ground pepper

Preparation method

Peel and devein prawns, leaving the tails intact.

Trim the ends of the zucchini, and slice the zucchini lengthways with a vegetable peeler, discarding the strips of skin.

Combine the prawns, zucchini, pink grapefruit and baby rocket in a large bowl.

Divide the salad among serving plates, crumble the feta over the salad and top with the mint leaves.

Drizzle the salad with olive oil and season with salt and pepper.

Serves eight.

All ingredients can be found at COLES.

Also in this section

Curried prawns

Garlic prawn spaghetti

Prawn laksa

Barbecued prawns with Julie's chermoula

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