Refreshing, colourful and healthy, this is a wonderful salad that makes the most of creamy Peruvian Hass avocados.

Preparation: 15 minutes Serves 4

– 2 Peruvian Hass avocados, halved, pitted and peeled
– 2 handfuls of rocket
– 2 pink or red grapefruit
– 200g peeled cooked prawns
– 100g pomegranate seeds

Dressing:
– 2 tbsp pomegranate molasses*
– 3 tbsp olive oil
– Salt and pepper

1- Share the rocket between 4 serving plates.
2- Peel the grapefruit with a sharp, serrated knife to remove all the pith, then slice into segments. Arrange on the salads. Slice the Peruvian Hass avocados on top, then share the prawns between the portions. Sprinkle the pomegranate seeds over the top.
3- For the dressing, whisk together the pomegranate molasses and olive oil. Season with salt and pepper, then spoon over the salads.

Cook’s tip: *Pomegranate molasses is sold at most major supermarkets and delicatessens. It has a fruity, zesty flavour that works beautifully in salad dressings, though you could use lemon juice in this recipe.

Avocados are versatile: you can eat them mashed, diced or sliced. They are a healthy ingredient you can use in a plethora of summer dishes, on toast for breakfast, in cakes and even as a nutritious baby food – they are not just for making guacamole. Hass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. This variety can be easily identified by its purplish black colour and bumpy skin. Hass avocados from Peru are widely available in the UK from May until late September.

Thanks to Avocados from Peru for sharing their recipe ideas