No need to slave away in front of the hot stove tonight! Serve this deliciously easy Citrus Prawn and Avocado Salad and dinner will be done in a matter of minutes! The zesty citrus dressing is a perfect match for our Five Climates Sauvignon Blanc.
¼ cup raw pumpkin seeds
¼ cups olive oil
2 tablespoons fresh lime juice
1 small shallot, thinly sliced
¼ cup chopped coriander
1 large grapefruit
1 avocado, cut into wedges
Salt and pepper
340g shelled and deveined prawns
One head of lettuce, torn into pieces
Preheat the oven to 200°C. Spread the pumpkin seeds on a small baking sheet and bake for 3 minutes, or until lightly toasted. Transfer to a plate and let cool.
In a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot, coriander. Section the grapefruit, removing all of the membranes. Gently fold in the avocado and season with salt and pepper.
In a medium pan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the prawns, season with salt and pepper and cook over moderate heat, tossing the prawns until they are curled and pink, about 4 minutes.
Arrange the lettuce on a platter. Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette and gently spread over the lettuce. Add the prawns to the vinaigrette and toss to coat. Arrange the prawns over the salad and drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds on top and serve right away.