prawn and avocado quinoa salad

Prawn and avocado quinoa salad

  • Serves 4
  • Hands on time 25 mins
  • Easy
This low-cal prawn and avocado recipe is easy and is bursting with healthy fats.

Nutritional info per serving

  • Calories378kcals
  • Fat25g (5.9g saturated)
  • Protein21.3g
  • Carbohydrates17.9g (4.5g sugars)
  • Salt0.8g

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  • 100g quinoa
  • 15g butter
  • 2 garlic cloves, finely chopped
  • 350g raw prawns with tail-shells on
  • 250g ripe tomatoes, cut into wedges
  • Bunch of fresh dill, chopped
  • Bunch of flatleaf parsley, chopped
  • 6 spring onions, finely sliced
  • 1 large ripe avocado, halved, stoned, peeled and sliced
  • 50g Kalamata olives, pitted and chopped
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • Juice of 1 lemon


  1. Place the quinoa in a large pan and cover with water. Bring to the boil and cook for 20 minutes, until tender. Drain well and set aside.
  2. Meanwhile, heat the butter in a large frying pan, add the garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
  3. Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, onions, avocado, chopped olives, extra-virgin olive oil and the lemon juice. Stir in the drained quinoa and season well to taste.
  • Quinoa (pronounced keen-wa) is a tiny round grain from South America which, when cooked, has a lovely soft texture while still retaining its shape. It has a mild flavour, which absorbs whatever flavours you mix with it and lends itself wonderfully to herby citrus flavours. It’s perfect mixed with prawns and herbs – if you are barbecuing, then griddle the prawns instead and stir into the quinoa.
  • A zesty partner here is a fragrant, lean Riesling from New Zealand’s Marlborough region.

From June 2008

Main Ingredients:

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