Zesty Pesto, Avocado & Prawn Salad.

Zesty Pesto, Avocado & Prawn Salad. | Weighloss Surgery Melbourne | Surgical Weigh Loss Solutions

Zesty Pesto, Avocado & Prawn Salad.

CUT DOWN ON SOME CARBS using Zucchini in place of noodles in this zesty pesto, avocado & prawn salad.

  • 5-6 Medium zucchini
  • 3-4 teaspoons salt (divided)
  • 1 ripe avocado
  • 1 cup fresh basil leaves
  • ¼ cup unsalted Pistachios
  • 1 tablespoons Lemon Juice
  • ¼ teaspoon black ground pepper
  • ¼ cup extra virgin olive oil  (plus 2 tablespoons divided)
  • 3 cloves garlic
  • ½ kilo of small peeled raw prawns
  • 1-2 teaspoons of Cajun seasoning


Using spiral vegetable peeler, spiral zucchini & place in colander. Toss the zucchini with ½ teaspoon salt & let drain for 15-30 minutes. Gently squeeze to remove excess water.
Combine Avocado, Basil, Pistachios , Lemon Juice, Black pepper & salt to taste in blender until smooth.
Heat Pan & cook garlic in 1 tablespoon of oil for approx. 30 seconds, add prawns & Cajun seasoning, cook until prawns are almost cooked through (3-4mins), transfer to a large bowl.
Add remaining tablespoon of oil to pan, add drained zucchini & gently toss for about 3 mins. Transfer to bowl with prawns, add pesto & gently combine.