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Prawn and avocado quinoa salad

Name: Prawn and avocado quinoa salad
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 May 08
Updated: 18 Mar 24

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

Easy
June 2008

Test kitchen approved

Serves 4
Hands on time 25 mins

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

Gluten-free recipes

Nutrition: per serving

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

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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

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Method

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.
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.
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.

Recipe from June 2008 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.