Prawns with avocado salad

Recipe from: 17 December 2015
recipe, prawns, avocado, salad, light meals,summer

Ingredients 12
Servings 4
Time 00:30


  • 800g- 1
    prawns, deveined
  • 200
  • 5
    grated lemon zest
  • 10
    basil, chopped, plus extra to garnish
  • 300
    risoni (pasta rice)
  • 80
    olive oil
  • 30
    red wine vinegar
  • 10
    Dijon mustard
  • 1
    small red onion, finely diced
  • 2
    ripe tomatoes, diced
  • 1-2
    ripe avocado pears, peeled and diced
  • 1
    yellow or green pepper, seeded, diced



Bring a saucepan half-filled with water to the boil. Add the prawns and boil until they turn pink. Drain and cool.

Mix the mayonnaise, lemon zest and chopped basil together.

Cook the risoni in a saucepan of boiling water. Once it is tender, drain well.

Mix olive oil, vinegar, mustard and onion together. Pour over the pasta. Stir to coat. Add the tomatoes, avocado pear and yellow pepper and toss gently. Add fresh basil leaves.

Divide the prawns between four pint glasses. Serve with the mayonnaise dipping sauce and risoni salad on the side.

Image and text: Ideas magazine.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: prawns  |  recipe  |  summer  |  salad  |  avocado  |  light meals

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.