Prawn, Pistachio and Pomegranate Christmas Salad
- Into a pot of boiling salted water, add the pasta and cook as per packet directions. - In the last 2 minutes of cooking pasta, add the kale to the water.
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Cooking tools:
- Stove
- Pot
- Colander
- Serving bowl
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 250g Pulse Pasta Penne
- 2 cups firmly packed sliced kale
- 1kg large cooked Australian prawns, deshelled
- 2 avocados, peeled and sliced thinly
- ½ cup pistachio nuts
- ½ cup pomegranate kernels
- 1 cup coriander leaves
- ½ cup mint leaves
- 2 oranges, skin removed and cut into segments
- 2 tbsp orange juice
- 4 tbsp white balsamic vinegar
- 1/3 cup extra virgin olive oil
- Salt
- pepper
- 3 tbsp pomegranate molasses
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