Prawn & avocado pasta salad

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Recipe by Good Food

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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.
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.

Per serving

636 kcalories, protein 32g, carbohydrate 80g, fat 24 g, saturated fat 3g, fibre 6g, salt 0.55 g

Latest comments and suggestions

• Helen

  21 August 2008

  Helen commented on this recipe

  Fantastic flavers. Have made this twice now and my husband has taken it to work for his lunch. I left out the avocado as not keen on them. I have even had this dish warm both ways are lovely. 2 family members have had copies of this recipe & loved it !

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• jac's cafe

  20 October 2008

  jac's cafe rated and commented on this recipe

  

  Fab recipe, fantastic for supper and for taking the leftovers to work for lunch the following day.

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• Very Keen Student Cook!

  10 March 2009

  Very Keen Student Cook! rated and commented on this recipe

  

  Absolutely delicious!!! The raw garlic with the lemon and olive oil taste fantastic and really compliment the prawns. I made half the amount for 2 people, with the same amount of dressing. And I used normal small prawns. Really would recommend! Tastes best on the day made, the rocket goes a bit soggy otherwise! Yum Yum!

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Ingredients

• 400g bag penne pasta
• 400g bag raw peeled tiger prawns , defrosted
• 4 tbsp olive oil
• juice and zest of 1 large lemon
• 1 small garlic clove , finely chopped
• 1 large avocado , peeled, stoned, cut into cubes
• 250g cherry tomatoes , halved
• 2 spring onions , thinly sliced
• 100g bag rocket
• small bunch basil leaves, torn

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 12 mins

Ingredients

• 400g bag penne pasta
• 400g bag raw peeled tiger prawns , defrosted
• 4 tbsp olive oil
• juice and zest of 1 large lemon
• 1 small garlic clove , finely chopped
• 1 large avocado , peeled, stoned, cut into cubes
• 250g cherry tomatoes , halved
• 2 spring onions , thinly sliced
• 100g bag rocket
• small bunch basil leaves, torn

Per serving

636 kcalories, protein 32g, carbohydrate 80g, fat 24 g, saturated fat 3g, fibre 6g, salt 0.55 g

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