Prawn skewers with zucchini noodles and avocado pesto
A herby prawn dish with all the buttery richness of avocado.
- 4 small zucchini
- 1/2 tsp salt
- 2 avocado, peeled and destoned
- 2 clove garlic, crushed
- 1 cup basil, leaves plus extra to serve
- 1 tbs lime juice
- 3 tbs olive oil
- 250g raw prawns, peeled and deveined
Using a spiral vegetable slicer, spiralise zucchini into long, thin strands. Place zucchini ‘noodles’ in a colander and toss with salt. Allow to drain 15 minutes.
Meanwhile, combine the avocado, garlic, basil and lime juice in a food processor. Pulse until finely chopped. Add 1 tbs olive oil and process until smooth.
Thread raw prawns on skewers. Coat with 1 tbs oil and grill for 3 to 4 minutes, turning once, until prawns cooked through.
Heat 1 tbs olive oil in a large fry-pan. Add the zucchini noodles and gently heat for approximately 3 minutes.
Transfer the noodles to a bowl, add the pesto and gently toss to combine. Serve topped with prawn skewers and extra basil leaves.
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