Prawn & avocado pasta salad
Serves 4
Easy
Prep:
Cook:
A tasty and superhealthy summer salad
Skip to ingredients
- 400g bag pennepasta
- 400g bag raw peeled tiger prawnsdefrosted
- 4 tbsp olive oil
- juice and zest of 1 large lemon
- 1 small garlic clovefinely chopped
- 1 large avocadopeeled, stoned, cut into cubes
- 250g cherry tomatohalved
- 2 spring onionsthinly sliced
- 100g bag rocket
- small bunch basilleaves, torn
Nutrition: per serving
- kcal636
- fat24g
- saturates3g
- carbs80g
- sugars0g
- fibre6g
- protein32g
- salt0.55glow
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.
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.
