Prawn and Avocado Pasta Salad
A tasty and superhealthy summer salad.
Ingredients
400g penne pasta, 400g raw peeled tiger prawns, 4 tbsp olive oil, 1 lemon, 1 small garlic clove, 1 large avocado, 250g cherry tomato, 2 spring onions, 100g bag rocket, small bunch basil leaves
Instructions
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. 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.