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Greatest plates · Salad
Citrus and Avocado Salad with Prawns and Mint
The prettiest thing in this batch and one of the fastest. Oranges cut into rounds so the segments stay whole, avocado fanned over them, prawns, lime and torn mint — a platter salad that looks like you tried much harder than you did.
Serves 4Prep 15 minCook 5 minSaladFish
Containsshellfish
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 31%Carbs 30%Fat 39%
About 429 kcal a serve — 35 g protein, 34 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Sear the prawns
PrawnsSear the prawns in the olive oil over high heat, two minutes a side, until pink and just opaque. Slide them onto a plate to cool while you cut the fruit.
In the frying panPrawns →
5 min
Cut the citrus into rounds
CitrusCut the top and bottom off each orange and the grapefruit so they sit flat, then cut the peel away in strips from top to bottom, following the curve and taking all the white pith with it. Slice each one across into rounds and flick out any seeds.
On the boardCitrus →
10 min
Arrange on a platter
PlateLay the citrus rounds over a large platter, overlapping, then tuck the avocado slices and prawns among them. Squeeze the lime over everything, scatter the mint, drizzle with olive oil and season with the flaky salt and pepper.
On the platePlate →
5 min
Cook's noteAssemble this at the last minute — cut citrus weeps and the platter floods if it stands. A ruby grapefruit in place of one of the oranges is how the book does it and is worth it if you have one.
Estimated per serve
429 kcal · 35 g protein · 34 g carbs · 20 g fatestimates, within ~10%
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