Mexican Prawn and Avocado Pasta Salad
A summery salad of succulent pasta, juicy prawns and ripe avocados, tossed with coriander and peppers and served with a drizzle of vinaigrette. Preparation time: 12 minutes plus 10 minutes cooking and chilling. Freezing not recommended. Serves 4-6
Ingredients
250g (8oz) Marshalls Quills
2 tablespoons vinaigrette
2 salad onions, chopped
1 red pepper, de-seeded and sliced thinly
250g (8oz) peeled prawns, thawed if frozen
3 tablespoons chopped fresh coriander
2 ripe avocados
salt and pepper
For the dressing:
Grated zest and juice of 1 lime
2 tablespoons mayonnaise
150ml (5fl oz) carton of single or fresh soured cream
2 tablespoons tomato chutney, chilli relish or tomato ketchup
1 teaspoon paprika, plus extra to serve (optional)
1 teaspoon ground cumin
Method
Cook the pasta according to the pack instructions.
Drain the pasta and toss it with the vinaigrette dressing. Season well and allow to cool.
Mix the salad onions, pepper, prawns and coriander into the cooled pasta.
Beat the dressing ingredients together in a bowl and then stir them together into the pasta salad. Check the seasoning and chill.
When ready to serve, halve the avocados, twist the halves to separate them and discard the stone. Peel and chop the flesh. Stir gently into the salad.
Serve at once, sprinkled lightly with some extra paprika if liked.
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