Prawn, Pistachio and Pomegranate Christmas Salad

Prep Time 30 minutes

Servings 4


250g Pulse Pasta Penne
2 cups firmly packed kale, thinly sliced
2 avocados, peeled and sliced thinly
½ cup pistachio nuts
1 cup coriander leaves
½ cup mint leaves
½ cup pomegranate kernels
1-2 oranges, skin removed and cut into segments
1kg large cooked Australian prawns, heads and shells removed

Juice of ½ an orange
1 tbsp pomegranate molasses
2 tbsp white balsamic vinegar
⅓ cup extra virgin olive oil
Salt and pepper


Into a pot of boiling salted water, add the pasta and cook as per packet directions. In the last two minutes of cooking, add the kale to the water. Once cooked, strain and run under cold water, then drain well and place into a serving bowl.

Add avocado, pistachios, coriander, mint, pomegranate and orange segments to the bowl and mix well together.

In a small bowl, mix together all the dressing ingredients.

Pour dressing over the salad and top with prawns.


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