Prawn Mango and Avocado Salad with Noodles Recipe
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.
- 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
