Prawn & avocado pasta salad

A tasty and superhealthy summer salad

  • Prep:10 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 636
  • fat 24g
  • saturates 3g
  • carbs 80g
  • sugars 0g
  • fibre 6g
  • protein 32g
  • salt 0.55g


  • 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


  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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