A fresher than fresh salad. Ideal for lunches and meal prep. The dream team flavour combo.
Make sure you add the right amount of vinegar to give the dressing a nice sharp hit.
Cooking Time (Includes Preparation Time): 30 Minutes
300g of Quinoa - £2.35
165g of Raw King Prawns - £3.00
50ml of Aspall Organic Cyder Vinegar - £1.70
2 Avocados - £1.70
1 Cucumber - £0.45
1 Bunch of Basil - £0.70
Total Cost - £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Get your quinoa on. It should take 15 minutes in boiling water but check the packet for cooking directions.
Place the prawns in a bowl. Season with salt and pepper and add 1 tablespoon of olive oil. Mix together. Throw the prawns onto a hot griddle pan. They should take 1 ½ to 2 minutes on each side.
In the meantime, cut 2 avocados into small cubes and add to a salad bowl. Peel and de-seed 1 cucumber, chop into small chunks and add that too.
Once the prawns are pink and cooked through, remove them from the heat and add to a bowl, along with the cooked quinoa. Add a handful of chopped basil.
Dressing time. Add 50ml of Aspall Organic Cyder Vinegar to a jar with 150ml of olive oil. Season with salt and pepper. Mix it all together.
Pour the dressing over the salad, toss it together and serve! Enjoy!