A delicious light salad. A treat for any night of the week


Esta publicación está disponible en: es

  • 2 pink grapefruits
  • 100 gr. rocket
  • 12 prawns
  • Roe Vinaigrette
  • 1 tray of cherry tomatoes
  • Pansy flowers
  • Onion Sprouts
  • Salt flakes
  1. Cook the prawns in salted boiling water for two minutes, then cool in ice water, peel and reserve.
  2. Peel and cut the grapefruit into wedges and mix in a bowl with sliced tomatoes, rocket, the pansy petals, onion sprouts and prawns. Sprinkle the salad with a roe vinaigrette and a pinch of salt.
  3. Serve in individual dishes – calculate three prawns per person.
Try serving this salad in an avocado shell. A hollowed-out tomato also makes a great, edible serving dish.Andalusian sherry.