Avocado Pesto Salad
Creamy herby pesto with peppery rocket, fresh broccoli and sweet prawns.
Ingredients
For the Avocado Pesto
- 1 Avocado
- 1 bunch Basil Leaves Leaves without stalks should weigh 15-20 grams
- 25 grams Pine Nuts
- 1.5 tbsp Lemon Juice
- 1 Clove Garlic
- 4 tbsp Water
For the Salad
- 90 grams Rocket
- 200 grams Tenderstem Broccoli
- 150 grams Raw King Prawns
- 1 tbsp Olive Oil
- 1 tsp Dried Chilli Flakes
- Toasted Pine Nuts Optional
Instructions
- Make the PestoCut the Avocado in half removed the stone and scoop out the flesh.Crush the Garlic CloveIn a mini chopper or blender add the Avoocado Fresh, Basil Leaves, Pinenuts, Lemon Juice & Garlic Clove and whizz to a thick paste. Add in the Water 1 tbsp at a time to achieve the required consistency (You may need more or less depending on the size of your avocado)Set aside.
- Cook the Prawns & BroccoliPan Prep - Bring a saucepan of water to the boil. Heat 1 tbsp Oil in a frying pan.Add the Chilli Flakes to the frying pan and let sizzle for 30 seconds then add in the Prawns and fry for 4-5 minutes until pink and cooked through.As soon as you add the prawns to the frying pan add the Broccoli to the boiling water and cook for 4 minutes.
- Plate UpLoad up the plates with Rocket.Drain the Broccoli and place on to of the Rocket.Followed by cooked Prawns.With a teaspoon add heaps of the Avocado Pesto, a scattering of toasted Pine Nuts (if using) and Enjoy.
Notes
Leftovers Tip
If you have leftovers here there are two excellent uses one is to top a pizza with the pesto then the broccoli and prawns. The rocket can be added after cooking the pizza.You could also make a fantastic quiche using these leftovers.