Prawn Mango and Avocado Salad with Noodles
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.92 out of 5 stars
(12)
Ingredients
2 servings
- 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
How would you rate this recipe?
Preparation
Step 1
Soak vermicelli noodles in freshly boiled water, per packet directions. Drain then set aside to cool.
Step 2
Place Dressing ingredients except coriander in a bowl. Whisk well. Stir through coriander. Adjust salt and pepper to taste.
Step 3
Place avocado and mango in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.
Step 4
Place 4 to 5 lettuce leaves on each plate, overlapping slightly (see video for how I do it).
Step 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.
Step 6
Drizzle over remaining Dressing all over everything, including the noodles. Serve immediately.
Step 7
Save recipe for the next time?
