Prawn Mango and Avocado Salad with Noodles
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
2
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Calories
590 kcal
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Course
Main Course, Dinner
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Cuisine
gluten-free
Prawn Mango and Avocado Salad with Noodles
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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). Recipe VIDEO below.
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Ingredients
- 90 g / 3 oz vermicelli noodles dried
- 12 - 16 prawns shrimp), peeled (enough for 2 people, large, cooked
- 8 - 10 lettuce about 15 cm /6" rounds (Note 1, soft leaves
- 1 Mango ripe, cut into 1.5 cm / 3/5" pieces (Note 2, medium
- 1 avocado cut into 1.5 cm / 3/5" pieces (Note 2, medium
- 1/4 red onion , finely diced
Dressing:
- 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 garlic minced, small clove
- 1 1/2 tsp sugar
- salt
- black pepper
- 1 1/2 tbsp Coriander finely chopped, or cilantro
Instructions
- 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.
Notes
- You can use any type of lettuce leaves you want. I like Oak or Butter Lettuce for this recipe because they are soft leaves, rather than crisp, and they create a nice bed for the salad. Both of these are "Living Lettuce" sold at supermarkets here in Australia (i.e. with the roots). You could also serve this on a bed of finely sliced iceberg or cos lettuce, or baby spinach or rocket.
- AVOCADO + MANGO: Remember, Hass avocados (the almost-black skinned avocados) will go brown after you cut them so don't leave the cut avocado sitting around for too long! Shepherd Avocados (green skinned) don't go brown.
- SIZE: You need about 1 - 1 1/4 cup of each mango and avocado, once diced.
- This recipe is best prepared and served fresh. Don't leave the avocado and mango in the dressing sitting around, it will go soggy. The Dressing can be made up to 2 days in advance.
- Nutrition per serving. This is actually quite filling - you'll be surprised how much the noodles expand when soaked. It's almost 500g/1 lb per serving - that's a decent size plate!
Nutrition Information
Show Details
Serving
461g
Calories
590cal
(30%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 461g | |
| Calories | 590cal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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