Shrimp, grapefruit and avocado salad with croutons

Ingredients

For 1 serving

• Shrimp160 g
• Grapefruit150 g
• Avocado50 g
• Lamb's lettuce50 g
• Fennel80 g
• Croutons35 g
• Extra virgin olive oil6 g
• Black pepperto taste
• Saltto taste

Contains: gluten, shellfish,

In season: December – March

Method

1. Peel the prawns, cut along the back and remove the black vein; pat them dry with kitchen paper.
2. Heat a drizzle of the oil in a pan over high heat and sear the prawns for 2 minutes, until pink and opaque; season them with salt and let them cool slightly.
3. Peel the grapefruit with a small knife and cut out the segments over a bowl, catching the juice; remove the tough outer layers of the fennel and slice it very thinly; peel and slice the avocado.
4. Whisk the remaining oil with the grapefruit juice and some ground black pepper.
5. Assemble the salad with the washed lamb's lettuce, fennel, grapefruit, avocado and prawns, dress it and add the croutons at the last moment.