Prawn & avocado pasta salad

Prawn & avocado pasta salad

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(8 ratings)

Prep: 10 mins Cook: 12 mins


Serves 4
A tasty and superhealthy summer salad

Nutrition and extra info

Nutrition per serving

  • kcalories636
  • fat24g
  • saturates3g
  • carbs80g
  • sugars0g
  • fibre6g
  • protein32g
  • salt0.55g
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  • 400g bag penne pasta
  • 400g bag raw peeled tiger prawns, defrosted
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice and zest of 1 large lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small garlic clove, finely chopped
  • 1 large avocado, peeled, stoned, cut into cubes



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 250g cherry tomato, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • small bunch basil leaves, torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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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.

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Comments (9)

bikerbell's picture

Yum. Really enjoyed this dish, even though I forget to add the basil. After reading the reviews, I halved the pasta but kept the dressing the same. There was plenty for the 2 of us and enough leftovers for a lunch box the next day.
I will definitely be making this again.

davandsar3's picture

This was really quick to make and tasted delicious. Added a chopped red chilli to give it a bit of punch which worked really well. Next time will add black olives. Recipe made loads, enough for two packed lunches.

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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