Fennel and Grapefruit Salad with Prawns, Avocado, Olives and Grana Padano Shavings.
Ingredients200 g prawns (cooked)
2 fennel bulbs
100 g Grana Padano
50 g Taggiasche olives
Extra virgin olive oil
Salt & pepper
PreparationIn a bowl, combine the finely sliced fennels, peeled and segmented grapefruit, and diced avocado.
Add the peeled prawns, olives, Grana Padano shavings and dress with a drizzle of olive oil, salt and pepper, and mix well.
Serve the salad garnished with Grana Padano shavings.