4 Tbl olive oil
500g fresh prawns, shelled and deveined
2 ripe avocados
pepper and salt to taste
Peel the grapefruit, removing all white pith. Hold the peeled fruit over a mixing bowl and with a sharp knife, remove the tough skin from each segment and discard. Put the fruit in a mixing bowl.
With a sharp knife, cut the avocado down from the stalk on both sides, twist with both hands and discard the stone. Remove the peel and lay each half, cut side down, cut down lengthwise in slices.
Combine oil with 2 Tbl of grapefruit juice, season with a little sugar if wished. On six plates, arrange the avocado strips in a wheel shape and brush with dressing. Divide the grapefruit segments, drained of the juice. Arrange prawns on plates, sprinkle dressing on the salad and dust with chopped parsley.
This salad is particularly good with cold smoked turkey cut into ribbons.
DATE: July 1989
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