Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 (e.g. New season Queens potatoes) (approximately 500 g)
  • 20 peeled cooked shrimps
  • 3 ripe avocados
  • 1 grapefruit
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper
Cooking time: 50 MIN
  1. Wash, peel and cut the potatoes into pieces. Steam or boil them for 20 to 30 minutes. Store in a cool place.
  2. Mix the olive oil and balsamic vinegar in a bowl. Season to taste.
  3. Remove the stone from the avocados, then peel them and cut them into pieces. Peel the grapefruit using a knife and separate the segments.
  4. Mix the potatoes, shrimp, avocado and grapefruit. Add the vinaigrette.
  5. Serve chilled.

Tip: For a tangy touch add a few pomegranate seeds.

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