Prawns with avocado salad

Ideas
4 servings Prep: 30 mins, Cooking: 15 mins
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We’ve taken the hassle out of menu planning with this easy-to-prepare salad.

By Food24 May 04 2015
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Ingredients (12)

800g- 1 kg prawns — deveined
200 ml mayonnaise
5 ml lemon — zest only
10 ml fresh basil — chopped, to garnish
300 g pasta — risoni
80 ml fresh chillies — 573
30 ml vinegar — red wine
10 ml Dijon mustard
1 red onion — finely diced
2 tomatoes — diced
1-2 avocado — diced
1 yellow pepper — or green pepper, chopped
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Method:

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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