Whipped this up for family lunch at the farm today 🥰. It’s simple, fast, filling and tastes amazing! This is one of my fave prawn salad combinations with avocado, mint, tomatoes, and a fresh dijon dressing combination that will keep you coming back for more!
Ready in: 20mins
Serves: 4-6
Ingredients:
400g pasta of choice
1 Punnet cherry tomatoes, halved
1kg prawns cooked, deveined, peeled with tails intact
1 cucumber, sliced
1 avocado, sliced
60g baby spinach
1/2 cup fresh mint leaves
1 bunch chives finely chopped, extra to serve
1 lemon, cut into wedges (optional)
Salt and pepper
Dressing
170g plain yoghurt
2 tbs dijon mustard
1 tbs lemon juice
1 tbsp olive oil
Salt and pepper to taste
Method:
Step 1. Cook the pasta according to packet directions or until al dente. Rinse with cool water and drain. Set aside
Step 2. Combine the yoghurt, dijon mustard, lemon juice in a small bowl and season with salt and pepper to taste
Step 3. Arrange the pasta, prawns, cucumber, tomatoes, avocado, baby spinach, chives, and mint in a bowl. Season with salt and pepper. Drizzle the dressing and season with extra dill. Serve with lemon wedges (optional)
Notes:
Use either cooked deli prawns to save you time or fresh prawns and fry them in butter, a little bit of lemon juice, and salt.
If the dressing is too thick for your liking add 1-2 tbsp of water.
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