Green slice haas avocado
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Peruvian Hass avocado, pink grapefruit, pomegranate and prawn salad

Refreshing, colourful and healthy, this is a wonderful salad that makes the most of creamy Peruvian Hass avocados.

Serves 4

2 Peruvian Hass avocados, halved, pitted and peeled
2 handfuls of rocket
2 pink or red grapefruit
200g peeled cooked prawns
100g pomegranate seeds


2 tbsp pomegranate molasses
3 tbsp olive oil
Salt and pepper

Share the rocket between 4 serving plates.

Peel the grapefruit with a sharp, serrated knife to remove all the pith, then slice into
segments. Arrange on the salads. Slice the Peruvian Hass avocados on top, then share the
prawns between the portions. Sprinkle the pomegranate seeds over the top.

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