Avocado and prawn pasta salad recipe

Avocado and prawn pasta salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Seafood pasta salad
  • Prawn pasta salad

An easy salad that makes a great summertime lunch or light dinner.

1 person made this

IngredientsServes: 4

  • 200g pasta
  • 400g prawns, deveined
  • 1 avocado
  • 1 shallot
  • 1 clove of garlic
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons wine vinegar
  • 1 bunch mixed salad greens
  • salt and pepper to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Cook the pasta. Drain and reserve some of the water. Pour it back in the pot and bring to the boil.
  2. Add the shrimp to the boiling water and cook for 2 to 3 minutes, stirring.
  3. Cut avocado in half lengthwise, remove the pit, and slice thinly.
  4. Mince onion and garlic. Combine with vinegar, salt, pepper, lemon juice, and olive oil.
  5. Combine pasta, shrimp, lettuce and avocado. Toss salad with this dressing.

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Prawn and Avocado Pasta Salad Recipe

Today I want to share with you an amazing and fresh recipe that I tried yesterday evening at home.

This is the nicer pasta that I have made so far. This dish is perfect during this time, where the days are getting longer, brighter and sunnier than the previous months. It could be your ideal main course in Summer too. This could be the best recipe for outdoor parties, dinners or buffets. Also it would be suitable to somebody who like healthy food.

Last week, I bought some organic seasonal vegetables and fruits online. The quality is very good, althought too expensive. In the basket that I bought, there was also one avocado. I started wondering how to use it. As native Italian, we don’t have avocado in our Mediterranean diet. I am not used to this kind of fruit because it isn’t so used the italian cuisine either. Nowadays, maybe habits have changed in my Country. Maybe some extrovert Italian chefs could have used this fruit for their dishes, but for me it is still something new.

I was curious and I didn’t want to waste it. So I started to look for an online recipe that could help me to use the avocado. What I was looking for was a simple, easy and tasty recipe to serve for dinner. When the food is coloured and tastes fresh, it is always a great success. This recipe can satisfy the most sophisticated and difficult palates, from my point of view.

After 5 minutes of searching online, I found exactly what I was looking for on BBC Good Food Web Page.

If you live in the Republic of Ireland, just to let you know I bought my ingredients to Lidl. Of course, you can find these ingredients in any supermarket. Below is how the dish looks like when it is ready to serve.

Ingredients for 2 people for prawn and avocado pasta salad:

  • 300 g of cooked prawns without the shell
  • 200 g of penne pasta
  • Extra virgin olive oil
  • 6 Cherry tomatoes halved
  • 1 avocado, peeled, stoned, cut into cubes
  • 1 lemon (juice and zest)
  • 1 garlic glove, washed, peeled and chopped
  • dried chives to taste (1 teaspoon)
  • 60-80 g rocket salad

Preparation: how to prepare prawn and avocado pasta salad

While you are cooking penne, take a large and empty bowl and add the following ingredients:

  • lemon juice and its zest
  • a chopped garlic
  • oil,
  • chopped cherry tomatoes
  • dried chives
  • chopped avocado

Mix well but gently, not mash the avocado. The original recipe uses basil, but I decide not to use it.

When the pasta is cooked al dente, drain it with a pasta strainer. Add the mixture we prepared before to the pasta, mix again and then add prawns. Now add the rocket salad (previously rinsed under tap water).

You can transfer the pasta salad in a bigger bowl, if you need mix all ingredients much better.

What I think about this recipe:

This is a simple recipe that everyone can make easily at home, doesn’t matter which skills you have. If you knew this recipe, you can agree with me. If you didn’t know this recipe, try this prawn and avocado pasta salad. I really recommend it.

Don’t worry if you will have some pasta left, it can be served the following day without problems . This because you can eat cold.

Wishing you a lovely afternoon, I really hope that you will enjoy this spring recipe as much I did.


For the dressing

Put all the ingredients in a jar. Seal the jar and shake well to combine.

For the salad

In a medium skillet set over medium-high heat, add the oil and garlic, and fry until golden and crispy. Remove the garlic from the oil with a slotted spoon and set aside.

In the same hot oil, stir-fry the prawns with the roasted cashew nuts for 2-3 minutes, until the prawns are just pink. Add the prawns to the garlic, spoon over 2 tablespoons of the dressing, and set aside to cool.

Peel, stone, and dice the avocado, and toss it together with the cabbage, mango, mint, cilantro, scallions, and prawn mixture. Serve immediately with the remaining dressing handed around in a separate bowl.

Bacon Tomato Avocado Pasta Salad

Who is ready for summer?! It has finally started to feel like summer here in Seattle (I’m just going to ignore the weather forecast for this weekend). All of this sunshine has got me thinking of summer picnics, BBQs and parties.

All of this thinking has reminded me of my go-to pasta salad for all the pot-lucks, BBQs and patio dinners that summer brings. With this easy pasta salad recipe, I challenge you to forget the box forget the pre-made stuff at your deli grocer. You aren’t going to want it after you give this Bacon Tomato Avocado Pasta Salad a try.

Let’s set the stage. First you’ve got a creamy refreshing lemon dill dressing. Then come the creamy avocados. Next the sweet tomatoes and finally the piece de resistance, crispy bacon.

It’s like summer in a bowl.

The idea for this Bacon Tomato Avocado Pasta Salad comes from one of my favorite sandwiches: Bacon, Lettuce, Tomato and Avocado.

Sure the traditional BLT is great, but add some avocado and I’ll love you for life. What can I say? Avocados just do that to me.

I don’t think it’s too much of a stretch to say, I’m not alone in my love for avocados.

But enough about my slightly odd obsession with one of California’s greatest exports aside from Mickey Mouse let’s get back to this easy salad. It really is quick, the whole thing comes together in the time it takes to boil the pasta. While, it’s great right away, if you let it chill for about 30 minutes, all the flavors have a chance to mingle.

This is a refreshing salad that serves as a light meal for one, a side dish for 2-3. For a more filling meal, check out my mango salsa pasta recipe.

Prep Time: 12 mins


Salad Ingredients

  • 1 ripe avocado (Hass preferred) cubed
  • 10 cooked shrimps thawed & patted dry see cooking note below
  • 1 ripe mango cubed (about 150g)
  • 50g thinly sliced red onion (or shallots)
  • 2 hot chilli# seeded and sliced thinly
  • 5 cherry tomatoes halved
  • small handful chopped coriander (or Italian parsley)
  • 1 lime wedge for garnish
  • freshly cracked black pepper to taste

# use chilli padi (bird’s eye chilli), serrano pepper or jalapeno, depending on the availability in your area.

Prawn and Avocado Salad with Lemon Dressing Recipe

Salads don&rsquot have to be boring and this zingy recipe that&rsquos packed full of flavours and delicious ingredients proves just that. So if you&rsquore looking to be healthy and want a really healthy dinner recipe that will fill you up, tastes great and is really easy to throw together then give this delicious salad recipe a try this week and you&rsquoll not be disappointed.

In fact, it&rsquos so delicious that you might even want to try it as a lunch option &ndash whether you&rsquore at work or at home it will be a real treat that you&rsquoll look forward to all morning.

Prawns are a really great source of protein that will help fill you up, but they&rsquore also a fabulous source of calcium, potassium, phosphorus as well as vitamins A and E. What&rsquos more, they&rsquore also relatively low in calories, with eight prawns averaging around 101 calories per serving.

In addition to the healthy prawns in this dish, the avocado offers another great source of healthy vitamins and minerals as it contains really healthy fats that are great for keeping your skin, hear and nails looking amazing.

But it&rsquos the dressing that really gives this dish its delicious taste &ndash with a mix of honey, grainy mustard, olive oil and lemon creating a zingy flavour that you&rsquoll not forget in a hurry.

Avocado and prawn pasta salad recipe - Recipes

This salad balances the zingy, zippy flavors of citrus and garlic, plus a touch of smoky heat from chipotle chile, with the unctuous mouth feel of avocado and plump prawn meat.

1 pound spot prawn tails, peeled

Juice and grated zest of 1 lime (divided)

Juice and grated zest of 1 lemon (divided)

2 tablespoons olive oil (divided)

1 avocado, diced (about 1 cup)

1 medium tomato, diced (about 1/2 cup)

1 small red onion, diced (about 1/2 cup)

2 tablespoons mayonnaise, preferably Japanese (see note)

1 chipotle chile in adobo sauce, finely diced

Salt and freshly ground black pepper

8 ounces fresh salad greens

In a large bowl, mix the spot prawn tails with the lemon and lime zest, garlic and 1 tablespoon of olive oil. Marinate for 10 minutes.

While the spot prawns are marinating, in a separate large bowl toss the diced avocado with lime and lemon juice, tomato, red onion, mayonnaise, diced chipotle chile, and season with salt and pepper to taste.

Heat a small sauté pan over high heat. When pan is hot, pour in the remaining 1 tablespoon oil and add the marinated shrimp. Cook for about 30 seconds, tossing constantly. Remove from heat.

Add the salad greens to the bowl with the avocado mixture and give it a quick toss. Using tongs, portion the salad evenly onto 4 salad plates and arrange the prawns on top.

Note: Kewpie mayonnaise, a popular Japanese brand, is made with rice vinegar and is especially creamy and rich. Find it at well-stocked Asian markets.

It’s hard to believe, but you only need avocado for the creamy avocado sauce. No butter or cream, just avocado! I love how easy this pasta is and the fact that I can make it in less than 15 minutes is a real bonus, especially during the week. We love this recipe so much that we’ve even made a version swapping sweet potato noodles for the pasta.

What you’ll need

The ingredients to make avocado pasta are simple. Here’s what I use to make it:

  • Whatever pasta I have in the pantry.
  • A tomato, which adds some color and freshness.
  • Sliced green onion (scallion) and garlic.
  • Ripe avocado
  • Lemon juice or when I’m out of lemons, lime juice.
  • Salt and fresh ground pepper

The (easy) steps for making it

The great thing about this avocado pasta recipe is that in the time the pasta takes to cook, you can make the creamy avocado sauce.

Step 1: Add avocado to a bowl and mash with a fork until creamy. You can also use a food processor, but we hate cleaning it, so a fork is our go-to. For the best, creamiest avocado sauce, use a ripe avocado. An avocado is ripe when it gives slightly when squeezed. You can see our tips for buying avocados here.

Step 2: Add fresh garlic, lemon juice, salt, and pepper. Since we add raw garlic to the sauce, I use a microplane to grate the garlic. This way, it’s grated into extra small bits. If you don’t have a microplane, simply mince the garlic, but make sure you mince it finely.

Step 3: Add a bit of the hot pasta water. This turns the avocado mash into a sauce.

Adding a little hot pasta water to mashed avocado turns the mixture into a creamy sauce that will coat the pasta.

Step 4: Stir in the chopped tomatoes, sliced green onion, and cooked pasta. After a good toss, the sauce will coat the pasta — if you need too, you can add a little more water to thin things out a bit.

If, after adding the pasta, the sauce isn’t coating the pasta, add a splash more of the hot pasta water and toss.

That’s it! Your very own bowl of creamy avocado pasta.

More easy avocado recipes

  • See how we make Avocado Egg Salad — Avocado adds a twist to classic egg salad. Easy avocado egg salad recipe with celery, fresh herbs, and lemon juice.
  • Our Avocado and Cucumber Salad is one of my favorite recipes shared on Inspired Taste. I could eat it everyday!
  • I love this Smashed Avocado Toast with Egg! Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, it is healthy, protein-packed, delicious, and has significant sticking power!

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Chilli Prawn and Pasta Salad

My daughter has been nagging me for a long time to make pasta salad because if we’ve ever have to buy lunch out, this is what she chooses. So one night feeling inspired I thought about what flavours would work well together and so my Chilli Prawn and Pasta Saladwas born.

I just love garlic and prawns and wanting to make the salad extra vitamin packed I added parsley and then for some kick I added the red chilli which all mingle so well with the avocado, peppers, spring onions and pasta.

I’m pleased to say the salad was a huge hit with its refreshing zing and we’ve had it a few times since I created it. You could play around with the ingredients upping the quantities and adding your own salad drawer items. One time I didn’t have any avocado so I used cucumber in instead.

You could also add some halved cherry tomatoes or some toasted pine nuts – you really can play around with the components to suit your taste.

This salad would be perfect for a packed lunch too so why not make extra and save yourself some extra work! I do hope you try this simple but flavour packed salad as it ticks all the boxes in our household!

Looking for more salad inspiration? Then why not check out these recipes:

Creamy prawn and avocado pasta

I think I should have made a very large pot of this dish. It was so, so tasty that the man of the house and I polished it all off and were looking for more.

My inspiration was a packet of frozen green prawns. The rest of the ingredients were already in the fridge.

The creamy sauce and big, plump prawns stuck nicely to the flat ribbons of papardelle. And the hint of fresh chilli and basil lifted the sauce so it was not to heavy.

I'll be making this one again, for sure.

What you'll need

Served two, with no leftovers!

200g packet frozen, peeled, green prawns
1 brown onion, finely chopped
2 cloves garlic, minced
2 fresh red chillis, finely chopped
1 tablespoon Dijon mustard
1 cup pouring cream
1 medium avocado, peeled and sliced
2 teaspoon vegetable oil
Handful fresh basil, torn into small pieces
Handful of fresh Parmesan cheese, finely grated