Prawns with avocado salad

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

Ingredients 12
Servings 1
Minutes 00:30

Ingredients

Serving Change
  • 800g- 1
    kg
    prawns, deveined
  • 200
    ml
    mayonnaise
  • 5
    ml
    grated lemon zest
  • 10
    ml
    basil, chopped, plus extra to garnish
  • 300
    g
    risoni (pasta rice)
  • 80
    ml
    olive oil
  • 30
    ml
    red wine vinegar
  • 10
    ml
    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
 

Method

00:30
 

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.

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

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