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Prawn & avocado pasta salad

A tasty and superhealthy summer salad

  • Prep: 10 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 636
  • Carbohydrates 80
  • Saturated Fat 3
  • Sugar 0
  • Protein 32
  • Fat 24
  • Fibre 6
  • Salt 0.55

Nutrition per serving

  • Calories 636
  • Carbohydrates 80
  • Saturated Fat 3
  • Sugar 0
  • Protein 32
  • Fat 24
  • Fibre 6
  • Salt 0.55

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

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.

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