The Kitchen
Prawn Mango and Avocado Salad with Noodles
This Prawn Mango and Avocado Salad with Noodles is perfect for balmy summer days. Drizzled with a terrific Lime Sweet Chilli Dressing, this is a great no-cook meal! This recipe serves 2 and it is enough for a meal (see Nutrition ones).
Ingredients · Servings 2
- 90 g / 3 oz dried vermicelli noodles
- 12 - 16 large cooked prawns ((shrimp), peeled (enough for 2 people))
- 8 - 10 soft lettuce leaves (, about 15 cm /6" rounds (Note 1))
- 1 medium mango (, ripe, cut into 1.5 cm / 3/5" pieces (Note 2))
- 1 medium avocado (, cut into 1.5 cm / 3/5" pieces (Note 2))
- 1/4 red onion (, finely diced)
- 2 1/2 tbsp Sweet Chilli Sauce ((store bought))
- 4 tbsp lime juice ((or 2 1/2 tsp rice vinegar or cider vinegar))
- 2 1/2 tbsp olive oil
- 1 small garlic clove (, minced)
- 1 1/2 tsp sugar
- Salt and pepper
- 1 1/2 tbsp finely chopped coriander / cilantro
Method · 15 min
- Soak vermicelli noodles in freshly boiled water, per packet directions. Drain then set aside to cool.
- Place Dressing ingredients except coriander in a bowl. Whisk well. Stir through coriander. Adjust salt and pepper to taste.
- Place avocado and mango in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.
- Place 4 to 5 lettuce leaves on each plate, overlapping slightly (see video for how I do it).
- Divide the noodles between each plate. Then spoon over mango avocado salsa, sprinkle each plate all over with red onion and top with prawns.
- Drizzle over remaining Dressing all over everything, including the noodles. Serve immediately.
Place Dressing components except coriander in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.
Place 4 to 5 lettuce leaves on each plate, overlapping slightly (see video for how I do it). Then spoon over mango avocado salsa, sprinkle each plate all over with red onion and top with prawns. Drizzle over remaining Dressing all over everything, including the noodles.
