Snow Pea, Prawn and Avocado Salad

clock 10 minutes + 5 minutes bowl Serves 4


  • 750 g cooked prawns
  • 150 g sugar snap peas, trimmed
  • 3 small avocados, sliced
  • 100 g snow pea sprouts
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh chives
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  • 1. To make the vinaigrette, combine vinegar, olive oil and chives in a small bowl.

  • 2. Shell and devein prawns. Leaving tails intact, or take them off if you prefer.

  • 3. Boil, steam or microwave peas until just tender. Rinse under cold water and drain.

  • 4. Place peas in large bowl with prawns, avocado, sprouts and vinaigrette, then toss gently to combine.

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