Grapefruit, Prawn, and Avocado Salad With Lime and Toasted Cocon
- Preheat the oven to gas 2, 150C, Fan 130°C Scatter the dessicated coconut on a bakin tray and roast for 3 minutes, until lightly toasted. Set aside to cool.
- Divide the grapefruit, avocado, prawns and shallot between four plates and scatter over the chilli, mint, coriander, and coconut.
- Combine the dressing ingredients in a jug and mix with 1tbsp water until well combined. Drizzle the dressing over the plates of salad just before serving.