Savory Pink Grapefruit Prawn Salad Recipe

My Pink Grapefruit Prawn Salad brings together zesty citrus and fresh seafood for a lunch that feels like a spa day in a bowl.

I rely on this recipe when I want something vibrant and low-calorie that doesn’t sacrifice bold flavor. The combination of cooling mint and spicy dressing makes every bite interesting.

What Makes This Pink Grapefruit Prawn Salad Special

The contrast between the sweet, juicy fruit and the savory, tender shellfish creates an incredible flavor balance. It feels sophisticated enough for a starter but is simple enough for a quick solo lunch.

You can assemble this entire dish in under ten minutes, making it a lifesaver when you are short on time. I love how it requires absolutely no cooking if you buy pre-cooked seafood.

For anyone watching their intake, this salad is naturally light while still providing satisfying protein. It has become a staple in my rotation whenever I want to reset with fresh, whole ingredients.

If you enjoy experimenting with unique flavor combinations, you should check out my Savory Clementine Viennese Whirls Recipe, or bake a batch of Cozy Cranberry Orange Almond Biscotti Recipe for a treat later in the day.

Everything You Need for Pink Grapefruit Prawn Salad

Here is the shopping list for this fresh seafood dish:

• Salad leaves: A mixed bag of tender greens or crisp lettuce works perfectly as the bed for your toppings.
• Tabasco sauce: Adds a necessary kick of heat to cut through the creaminess of the dressing.
• Pink grapefruit: Look for a large, heavy fruit which usually indicates it is full of juice.
• Fresh North Atlantic prawns: Ensure they are cooked and peeled for the quickest preparation.
• Fresh mint leaves: These add a cooling, aromatic element that ties the citrus and seafood together.
• Low Fat Mayonnaise: Provides a creamy base for the spicy dip without adding too much heaviness.
• Salt and pepper: Essential for seasoning the dressing to your specific taste preference.

My Method for Pink Grapefruit Prawn Salad

Let’s get this fresh meal ready to eat:

1. Start by preparing the spicy dressing in a small bowl. spoon the mayonnaise into the bowl and add three to four drops of Tabasco sauce, then season with a pinch of salt and pepper. Stir everything vigorously until the sauce is a uniform pale pink color and give it a quick taste to see if it needs more heat.
2. Assemble the base of the salad by arranging your fresh salad leaves on a serving plate. Peel the pink grapefruit, removing as much white pith as possible, and separate it into segments before scattering them over the leaves along with the cooked prawns. Finely chop your fresh mint leaves and sprinkle them generously over the top of the seafood and fruit.
3. Serve the plated salad immediately while the ingredients are crisp and cold. Place the small bowl of spicy mayonnaise on the side for dipping, or drizzle a little bit over the top right before eating.

My Best Tips for Pink Grapefruit Prawn Salad

Always ensure your prawns are thoroughly defrosted and patted dry if you are using frozen ones. Excess water can dilute the dressing and make the salad leaves soggy rather than crisp.

When peeling the Pink Grapefruit Prawn Salad fruit, take an extra moment to remove the bitter white pith. This small step ensures that every bite is sweet and tangy rather than bitter.

You can adjust the heat level of the dip by adding the Tabasco one drop at a time. I prefer a spicy kick to contrast with the cooling mint, but you can keep it mild if you prefer.

How to Serve This Pink Grapefruit Prawn Salad

I usually serve this Pink Grapefruit Prawn Salad as a light main course for lunch on its own. It is satisfying enough to keep you going without the mid-afternoon slump.

If you aren’t counting calories strictly, a slice of crusty sourdough bread makes a wonderful accompaniment. It is perfect for scooping up any leftover spicy dressing at the bottom of the bowl.

I love seeing your creations, so please follow me on Pinterest and share your photos!

Pink Grapefruit Prawn Salad Recipe

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• Author: Amelia Bryan
• Total Time: 10 min
• Yield: 2 servings
• Diet: Pescatarian

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Description

A light and zesty seafood salad featuring fresh prawns, pink grapefruit segments, and a spicy mint mayonnaise dressing.

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Ingredients

• 40g mixed salad leaves
• Tabasco sauce (to taste)
• 1 large pink grapefruit, peeled and segmented
• 90g fresh North Atlantic prawns, cooked and peeled
• Fresh mint leaves, chopped
• 2 tablespoons low fat mayonnaise
• Salt and black pepper

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Instructions

1. In a small bowl, mix the low-fat mayonnaise with 3-4 drops of Tabasco sauce and season with salt and pepper to taste.
2. Arrange the salad leaves on a plate as a bed for the other ingredients.
3. Top the leaves with the cooked prawns and pink grapefruit segments.
4. Scatter the chopped fresh mint leaves over the salad.
5. Serve immediately with the spicy mayonnaise on the side for dipping or drizzling.

Notes

Ensure all white pith is removed from the grapefruit for the best flavor.

• Prep Time: 10 min
• Assembly: 5 min
• Category: Salad
• Method: No Cook
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 90
• Sugar: 8g
• Sodium: 200mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 85mg

Keywords: Pink Grapefruit Prawn Salad, healthy seafood salad, easy lunch recipe, 5:2 diet meal, gluten free lunch