Thai Prawn, Mango and Avocado Noodle Salad
15 min·Thai
1 / 5
Ingredients
- 90 g / 3 oz dried vermicelli noodles
- 12 – 16 large cooked prawns, peeled
- 8 – 10 soft lettuce leaves
- 1 medium mango, ripe, cut into 1.5 cm pieces
- 1 medium avocado, cut into 1.5 cm pieces
- 1/4 red onion, finely diced
- 2 1/2 tbsp Sweet Chilli Sauce
- 4 tbsp lime juice
- 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
Instructions
6 steps
- 1
Soak vermicelli noodles in freshly boiled water, per packet directions. Drain then set aside to cool.
- 2
Place Dressing ingredients except coriander in a bowl. Whisk well. Stir through coriander. Adjust salt and pepper to taste.
- 3
Place avocado and mango in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.
- 4
Place 4 to 5 lettuce leaves on each plate, overlapping slightly.
- 5
Divide the noodles between each plate. Then spoon over mango avocado salsa, sprinkle each plate all over with red onion and top with prawns.
- 6
Drizzle over remaining Dressing all over everything, including the noodles. Serve immediately.
Progress
0 / 6 steps
Nutrition
Per serving (based on 2 servings)
Calories
590cal
