Home Recipes Avocado, Grapefruit and Quinoa Salad with Lime Prawns

Avocado, Grapefruit and Quinoa Salad with Lime Prawns

Total votes: 384


For the Prawns:

  • 1kg prawns, raw, peeled and deveined
  • 2 tablespoons olive oil
  • ½ cup fresh lime juice
  • Salt and pepper to taste

For the Salad

  • 1 cup quinoa
  • 2 cups water
  • 1 lime, freshly juice
  • ¼ cup coriander, chopped (optional)
  • 2 avocados, diced
  • 1 large ruby red grapefruit, peeled and segmented
  • salt, pepper and lime juice, to taste


  1. Sprinkle prawns with salt and pepper cover with the lime juice, toss to make sure all prawns are coated. Cover and marinate 15 minutes
  2. While the prawns marinate, bring quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low and simmer until water has been absorbed and quinoa is fluffy, this can take 15 to 20 minutes. Let stand 5 minutes
  3. Transfer quinoa to a large bowl and stir in lime juice
  4. Once cool, add the coriander, avocado and grapefruit segments and stir to combined
  5. Once the prawns have marinated, heat some oil in a fry pan over medium-high heat
  6. Add prawns and cook until they are slightly golden
  7. Divide the salad between four bowl and add the prawns on top, feel free to add some extra avocado like we did
  8. Add salt, pepper and lime juice, to taste.

  • Serves 4
  • Cooking Time 45 minutes
  • Preparation Time 15 minutes

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