Shrimp & Avocado Pasta Salad

Recipes / Little Meals

Easter marks the changing of the seasons; the days are getting cooler, the nights are drawing in and we are all squeezing out the last few drops of summer. This includes those final BBQs before we begin our autumn/winter hibernation! If your upcoming long weekend includes a BBQ with friends and family, this is the perfect ‘throw together’ dish which looks beautiful, tastes amazing, and is packed full of healthy ingredients.


San Remo’s new Ready Pasta range, which can be heated in 90 seconds, means you can spend even less time preparing food this weekend and more time chasing the Easter Bunny with your kiddiwinks!



250 g (2 1/2 cups) San Remo Ready Pasta

2 avocados

60 ml (1/4 cup) Greek yogurt

1 lime, juiced

4 medium garlic cloves

30 g (1 cup) kale, finely chopped

140 g (1 cup) cherry tomatoes, halved

250 g (1 cup) shrimps, cleaned

1 tbsp Italian herb mix

250 g (1 1/2 cup) chickpeas, cooked

10 black olives, finely sliced

30 g (1/3 cup) sun-dried tomatoes, finely sliced

handful of coriander

salt and pepper





Microwave the pasta for two minutes and allow
to cool.


Lightly pan fry the shrimps in a little bit of coconut oil or ghee with Italian herb mix until slightly browned. Let cool.


Combine avocados, yogurt, lime, and garlic in a high-speed food processor and blend until smooth.


In a large bowl, add pasta, kale, cherry tomatoes, and chickpeas and combine with blended sauce.


Top with olives, sun-dried tomatoes, and coriander and season to taste.


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