Prawn & avocado pasta salad
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 12 mins
A star rating of 4.8 out of 5.15 ratingsRate
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A tasty and superhealthy summer salad
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Ingredients
Nutrition
Units:
MetricUS
-
400g bag penne
pasta
-
400g bag raw peeled tiger prawns
defrosted
-
4 tbsp olive oil
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juice and zest of 1 large lemon
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1 small garlic clove
finely chopped
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1 large avocado
peeled, stoned, cut into cubes
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250g cherry tomato
halved
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2 spring onions
thinly sliced
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100g bag rocket
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small bunch basil
leaves, torn
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Nutrition: per serving
-
kcal636
-
fat24g
-
saturates3g
-
carbs80g
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sugars0g
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fibre6g
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protein32g
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salt0.55g
low
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Method
-
step 1
Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.
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step 2
Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.
Recipe from Good Food magazine, July 2005
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A star rating of 4.8 out of 5.15 ratings
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