Prawn and rice salad


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

    14 people made this

    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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