The rice salad with peas and prawns is a fresh and tasty main dish, perfect for lunch or dinner. And since it’s starting to get hot, it’s better to prepare simple and fresh dishes, also suitable for taking to picnics by the sea or in the mountains, or for those who work, in the office lunchbox.
Here are some more fresh recipes for summer
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for the rice salad
- 1 1/2 cups rice
- 7 oz prawns (frozen)
- 5 oz frozen peas
- as needed water (for cooking)
- 2 tbsps extra virgin olive oil
- 1 lemon (zest grated)
- Half lemon (juice)
- 15 leaves basil
- 5 leaves mint
- as needed garlic powder
Tools
- 1 Pot
- 1 Citrus juicer
- 1 Grater
- 1 Bowl
- 1 Spoon
- 1 Colander
- 1 Blender
Preparation of the rice salad
In a large pan, put the water, frozen peas, and frozen prawns (1). Bring to a boil and then add the rice to cook (2) for the minutes indicated on the package. Once cooked, drain it and cool it under cold water (3). Move on to preparing the dressing (4),
Pour the oil, lemon juice, grated zest, garlic powder (optional), and basil and mint leaves into a blender. Blend lightly until well combined. Take a bowl, add the cold rice, and season. Mix well. Now you can serve.
Notes
The rice salad can be stored in the refrigerator for a couple of days.
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