Prawn and rice salad

Prawn and rice salad


9 people made this

About this recipe: This prawn salad is fresh and full of flavour. It's also versatile - serve as a starter or bring to a barbecue.


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

Prep:10min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:50min 

  1. 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.
  2. Meanwhile, prepare the dressing: In a small bowl whisk together the oil, vinegar, lemon juice, salt and pepper. Cover and set aside.
  3. 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.
  4. Cover and put in refrigerator for at least 30 minutes; serve chilled.

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