Introduction

This Prawn Mango and Avocado Salad with Noodles is a fresh and vibrant dish perfect for warm days or light meals. Combining sweet mango, creamy avocado, and tender prawns with delicate vermicelli noodles, it’s both healthy and satisfying. The zesty dressing ties all the flavors together beautifully.

Prawn Mango and Avocado Salad with Noodles Recipe - Recipe Image

Ingredients

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
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

Step 1: Soak the vermicelli noodles in freshly boiled water following the packet directions. Drain and set aside to cool.
Step 2: In a bowl, combine the sweet chilli sauce, lime juice, olive oil, minced garlic, sugar, salt, and pepper. Whisk well, then stir through the chopped coriander. Adjust seasoning to taste.
Step 3: Place the avocado and mango pieces in a bowl. Drizzle over 3 teaspoons of the dressing and gently toss to combine without mashing.
Step 4: Arrange 4 to 5 lettuce leaves on each plate, overlapping slightly.
Step 5: Divide the cooled noodles evenly between the plates. Spoon the mango and avocado mixture over the noodles, sprinkle with diced red onion, and top with the cooked prawns.
Step 6: Drizzle the remaining dressing evenly over everything, including the noodles. Serve immediately for the freshest flavor.

Tips & Variations

For extra crunch, add toasted peanuts or cashews on top just before serving.
Substitute prawns with cooked chicken or tofu for a different protein option.
If sweet chilli sauce is unavailable, mix chili flakes with honey or sugar and a little vinegar for a simple alternative.
Use butter lettuce or iceberg for a milder, crisp texture if soft lettuce leaves are not available.
Gently toss avocado and mango to avoid bruising and maintain their shape.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 1 day. Keep the dressing separate to prevent sogginess. When ready to eat, gently combine all elements again. This salad is best served fresh, as the avocado may brown and the noodles can lose texture upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of cooked ones?

Yes, but make sure to cook them thoroughly by boiling or sautéing before adding to the salad. Using pre-cooked prawns saves time and simplifies preparation.

What can I substitute if I don’t have vermicelli noodles?

You can use thin rice noodles, glass noodles, or even cooked and cooled spaghetti as a substitute. Just adjust soaking or cooking times to package directions.

Prawn Mango and Avocado Salad with Noodles Recipe

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★★★★★

4.7 from 98 reviews

A vibrant and refreshing Prawn Mango and Avocado Salad with vermicelli noodles, drizzled with a zesty sweet chili lime dressing. Perfectly balanced with soft lettuce, ripe mango, creamy avocado, and succulent prawns, this salad is a light and flavorful meal ideal for warm days or as a nutritious lunch.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian Fusion
Diet: Low Fat

Ingredients

Scale

Noodles

90 g / 3 oz dried vermicelli noodles

Salad

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 the dried vermicelli noodles in freshly boiled water according to the packet directions. Once softened, drain the noodles thoroughly and set them aside to cool completely, ensuring they do not stick together.
Make the Dressing: In a bowl, combine the sweet chili sauce, lime juice, olive oil, minced garlic, sugar, salt, and pepper. Whisk well until fully blended. Stir through the finely chopped coriander, then taste and adjust seasoning as needed.
Toss Mango and Avocado: Place the diced mango and avocado in a separate bowl. Drizzle about 3 teaspoons of the prepared dressing over them and gently toss to coat without breaking the soft fruit pieces.
Arrange Lettuce: On each serving plate, lay out 4 to 5 soft lettuce leaves, overlapping slightly to create a base for the salad.
Assemble Salad: Divide the cooled vermicelli noodles evenly between the plates atop the lettuce. Spoon the mango and avocado mixture over the noodles. Sprinkle the finely diced red onion across each plate, then top with the cooked peeled prawns.
Finish with Dressing: Drizzle the remaining dressing evenly over the entire salad, including the prawns and noodles. Serve immediately to enjoy the fresh, vibrant flavors and textures.

Notes

Ensure the prawns are cooked and peeled before adding to the salad for convenience and safety.
Use ripe mango and avocado for the best flavor and texture contrast.
Soaking vermicelli noodles properly prevents them from breaking apart and helps maintain their delicate texture.
The salad is best served immediately to keep the lettuce crisp and the avocado from browning.
You can substitute rice vinegar or cider vinegar if lime juice is not available, though lime juice adds a fresher citrus note.

Keywords: prawn salad, mango avocado salad, vermicelli noodle salad, sweet chili dressing, healthy lunch, no-cook salad