Prawn, Avocado, Ruby Grapefruit and Fennel Salad with Macadamia Dukkah

Reproduced with permission -


Based on Queensland's Sunshine Coast, Matt Golinski is a highly regarded, professional chef with a passion for creating cuisine using fresh, seasonal and local ingredients. He has generously shared one of his delicious recipes with us, which we know you will love!




1 kg whole cooked Tiger prawns, peeled and de-veined

1 avocado, diced

2 ruby grapefruit, peeled and segmented

1 fennel bulb, finely shaved

50 g rocket

1/2 small red onion, roasted and chopped

1 tbs sesame seeds, lightly toasted

1 tsp ground coriander

1/2 tsp sweet paprika

1/2 tsp salt flakes

30 ml lime juice

1 tsp Dijon mustard

salt and pepper




  • Mix together the macadamias, sesame seeds, spices and salt
  • Whisk together the lime juice, mustard and olive oil
  • Combine the prawns, avocado, grapefruit, fennel, rocket and red onion.
  • Pour over the salad dressing and gently mix through.
  • Season to taste with salt and pepper.
  • Arrange the salad on four plates and sprinkle with the macadamia dukkah.


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