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Prawn & avocado pasta salad

Prawn & avocado pasta salad

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A star rating of 4.7 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A tasty and superhealthy summer salad

Nutrition: per serving
HighlightNutrientUnit
kcal636
fat24g
saturates3g
carbs80g
sugars0g
fibre6g
protein32g
low insalt0.55g
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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 tomato , halved
  • 2 spring onions , thinly sliced
  • 100g bag rocket
  • small bunch basil leaves, torn

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.

Recipe from Good Food magazine, July 2005

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Overall rating

A star rating of 4.7 out of 5.10 ratings
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