The Fragola’s recipes Chic & Cheap, today: Venere rice salad with grapefruit, avocado and prawns!
Ingredients to serve 2:
100 grams Venere rice
10 chive stalks
Oil and vinegar
Costs in detail:
|100 grams Venere rice: 250 gram pack||
|1 grapefuit €1.58 kg||
|1 avocado: €2.98 kg||
|8 prawns (about 100 grams): € 17.90 kg||
|10 stalks chives: tray||
|Mustard: 130 gram jar||
Cook the rice following the cooking times given on the pack, rinse under cold water and drain.
Peel the grapefruit removing pith and cut into pieces. Parboil the prawns for a couple of minutes, shell and cut into pieces, keeping two whole ones aside for decoration. Cut the avocado into small cubes.
Prepare a vinaigrette by whisking the oil, vinegar and mustard. Mix all the prepared ingredients, season with salt and pepper and sprinkle with chopped chives.
To serve, decorate the dish with the whole prawns and a sprinkle of chives.