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Celebrating Seafood in the East Neuk of Fife ...

 
The Sea Fish Industry Authority's
Prawn Avocado and Pasta Salad

Ingredients:

225g (8oz) cooked, peled prawns, fresh or defrosted
170g (6oz) pasta shapes, cooked
1large avacado pear, peeled and sliced

Dressing:
1 clove garlic, crushed
1x15ml spoon (1 tbsp) fresh chopped chives
salt and black pepper
1 lemon, juice and grated rind
2x15ml spoon (5tbsp) Italian dressing

chives and lemon wedges to garnish (optional)

Prawn Avocado and Pasta Salad

Place the prawns, pasta and avocado into a large bowl. Put all the ingredients for the dressing into a screw top jar or a small bowl. Shake or whisk until well blended.

Pour the dressing over the salad and gently mix together. Garnish with chives and lemon wedges.

Serve with hot granary rolls.

 

 

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