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In the kitchen - March 2020

Chilli prawn & avocado pasta salad

Chilli prawn & avocado pasta salad

A delicious recipe for lunch or even a light dinner on a hot summer’s evening. I usually buy the shelled prawn meat
and after defrosting I blanch it for a few minutes in boiling water with chicken stock and a squeeze of lemon juice.


  • 200 g prawns cooked and peeled
  • 300 g pasta shapes
  • ½ red pepper chopped
  • ½ green pepper chopped
  • ½ yellow pepper chopped
  • 1 red chilli deseeded and chopped
  • 3 - 4 spring onions sliced
  • 1 avocado chopped

For dressing

  • 3 heaped tsp chopped parsley
  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp. white wine vinegar
  • 2 garlic cloves crushed
  • pinch of brown sugar
  • freshly ground salt & pepper


  1. Cook the pasta according to instructions, drain and cool.
  2. Make the dressing by combining the parsley, olive oil, vinegar, garlic, sugar, salt & pepper in a lidded beaker and shake vigorously.
  3. Combine the chopped vegetables, chilli and prawns with the pasta, pour over the dressing and mix well.
  4. Serve with crusty bread.

Janina Clinning

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