Description
A refreshing and vibrant Prawn Mango and Avocado Salad with vermicelli noodles, tossed in a tangy sweet chili lime dressing. Perfect as a light, flavorful meal combining juicy prawns, creamy avocado, ripe mango, and crisp lettuce for a delightful fusion of textures and tastes.
Ingredients
Scale
Salad
- 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)
- 1 medium mango, ripe, cut into 1.5 cm / 3/5″ pieces
- 1 medium avocado, cut into 1.5 cm / 3/5″ pieces
- 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 small garlic clove, minced
- 1 1/2 tsp sugar
- Salt and pepper, to taste
- 1 1/2 tbsp finely chopped coriander / cilantro
Instructions
- Prepare Noodles: Soak vermicelli noodles in freshly boiled water according to the packet directions. Once softened, drain thoroughly and set aside to cool.
- Make the Dressing: In a bowl, whisk together the sweet chilli sauce, lime juice, olive oil, minced garlic, sugar, salt, and pepper. Stir in the finely chopped coriander. Adjust seasoning to your taste.
- Toss Mango and Avocado: Place the cut mango and avocado pieces in a bowl. Drizzle over 3 teaspoons of the prepared dressing and gently toss to coat without bruising the fruit.
- Prepare Plates: Arrange 4 to 5 soft lettuce leaves on each serving plate, overlapping them slightly to form a bed for the salad.
- Assemble Salad: Divide the cooled vermicelli noodles evenly between plates over the lettuce. Spoon the mango and avocado mixture atop the noodles, sprinkle finely diced red onion over everything, and then top with the cooked prawns.
- Finish and Serve: Drizzle the remaining dressing evenly over the entire salad including the noodles and prawns. Serve immediately to enjoy the fresh textures and vibrant flavors.
Notes
- Use ripe mango and avocado for the best sweetness and creaminess.
- Handle avocado gently to avoid mashing during tossing with dressing.
- Cooked prawns can be substituted for fresh if preferred, just ensure peeled.
- This salad is best served fresh and not stored for long to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Keywords: prawn salad,mango avocado salad,vermicelli noodle salad,sweet chilli dressing,quick healthy salad,gluten free salad,summery prawn salad
