Prawn & avocado pasta salad

Prawn & avocado pasta salad

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

A tasty and superhealthy summer salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
636
protein
32g
carbs
80g
fat
24g
saturates
3g
fibre
6g
sugar
0g
salt
0.55g

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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Method

  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.

Recipe from Good Food magazine, July 2005

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Comments

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sarahmtango's picture
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Fresh, delicious, a definite favourite!

gnixon's picture
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Delicious and very quick!

cathymcloughlin's picture
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This was so easy to make and delicious. Will definitely make again.

jenniferbrickman's picture

Fab Salad! It's sooo Italian. I added a bit of chili pepper in the boiling water and added balsamic and italian black olives to the salad.

milly200411's picture
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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!

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

perrygatehouse's picture

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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