Prawn and rice salad
(2)
50 min
This prawn salad is fresh and full of flavour. It's also versatile - serve as a starter or bring to a barbecue.
Aeroz
14 people made this
Ingredients
Serves: 4
- 1L water
- 160g uncooked rice
- 1 chicken or vegetable stock cube
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- juice of 1 lemon
- salt and freshly ground black pepper to taste
- 1 courgette, grated
- 1 or 2 avocados - peeled, stones removed and chopped
- 15 cherry tomatoes, halved
- 150g prawns, cooked and peeled
- handful of chopped fresh parsley
Method
Prep:10min ›
Cook:10min ›
Extra time:30min chilling ›
Ready in:50min
- Bring 1L water to the boil in a large saucepan over high heat. Stir in stock cube to dissolve and add rice; cook according to rice packet directions. Rinse with cold water and drain; cover and refrigerate for at least 30 minutes to chill.
- Meanwhile, prepare the dressing: In a small bowl whisk together the oil, vinegar, lemon juice, salt and pepper. Cover and set aside.
- To make salad: In a large bowl combine the courgette, avocado, tomatoes and chilled rice. Pour dressing over salad and toss; finally, add prawns and parsley.
- Cover and put in refrigerator for at least 30 minutes; serve chilled.
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