Prawn and avocado quinoa salad

Prawn and avocado quinoa salad
  • Serves icon Serves 4
  • Time icon Hands on time 25 mins

This low-cal prawn and avocado recipe is easy and is bursting with healthy fats.

Nutrition: per serving

Calories
378kcals
Fat
25g (5.9g saturated)
Protein
21.3g
Carbohydrates
17.9g (4.5g sugars)
Salt
0.8g
Calories
378kcals
Fat
25g (5.9g saturated)
Protein
21.3g
Carbohydrates
17.9g (4.5g sugars)
Salt
0.8g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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.

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