Prawn & avocado salad with coconut dressing

Prawn & avocado salad with coconut dressing

A deliciously light noodle salad works brilliantly for a summer supper

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 minutes

Method

  1. Soak the rice noodles in boiling water until just tender. Drain and rinse under cold water then drain again. Whisk the coconut milk, lime juice, chives and ginger to make a dressing.
  2. Toss with the prawns, avocado and noodles, season with salt and serve.

Per serving

393 kcalories, protein 17,8g, carbohydrate 43,3g, fat 17,7 g, saturated fat 5,7g, fibre 2,2g, salt 1,18 g

Recipe from olive magazine, July 2008.

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Latest comments and suggestions

  • 31 July 2008

    patricia rated and commented on this recipe

    5 stars

    brilliant tasty but the best is so quick to make.

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  • 31 July 2008

    debbie rated and commented on this recipe

    5 stars

    Delicious. I just made this for a quick dinner, I added a little chopped fresh coriander and will definately make it again. Gorgeous!

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  • 13 September 2008

    Kedgeree rated and commented on this recipe

    1 stars

    What a waste a my lovely prawns

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  • 21 January 2009

    E Edwards commented on this recipe

    I have made this on more than one occasion so far and shall continue to do so! The flavours are fab. I have made it as an evening meal adding chill and warming the whole dish up in a pan. I omitted the avocado and used peas insead - yummy!!!!

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  • 12 May 2009

    Mrs P rated and commented on this recipe

    5 stars

    We loved it - added some dried chilli to a little oil in a wok once the noodles were nearly done and tossed everything (apart from the avocado) with some added coriander....lovely

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  • 02 June 2009

    lisa4star23 rated and commented on this recipe

    5 stars

    Yum yum yum - I loved this recipe and intend on making on many more occasions for everybody I know. So quick and easy as well. My partner doesn't eat avocado so I made him a quick prawn curry which used the left over coconut milk and prawns.

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  • 17 June 2009

    Claire rated and commented on this recipe

    4 stars

    As per previous reviews, I warmed this up which I think was much nicer. Added coriander and some sweet chilli sauce on top - delicious!

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  • 31 July 2009

    Leona rated and commented on this recipe

    1 stars

    I found this really bland and watery. Needed a lot more oomph!

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  • 08 October 2009

    Biscuit Brown commented on this recipe

    I make this a lot but the dressing does need something extra - I add a tablespoon of fish sauce and a teaspoon of caster sugar to balance out the flavours and make it a bit more authentically asian. Chopped coriander and spring onions and a little bit of chilli are essential too.

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  • 03 June 2010

    Belkey rated and commented on this recipe

    3 stars

    I didn't read the comments before I made this, but did add some red chilli and not having any chives, I bunged in a few chopped spring onions. It did taste nice, but I cannot work out why my rice noodles always turn into soggy knitting - any ideas what I might be doing wrong??!

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  • 03 June 2010

    sisa rated and commented on this recipe

    5 stars

    Started off with a simple pea and mint soup followed by this delicious salad for our family meal and it went down a treat, very filling indeed, this recipe is simply divine!

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  • 28 February 2011

    xtxgx rated this recipe

    3 stars

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  • 01 May 2011

    PattiP commented on this recipe

    Hi I made this yesterday as a starter for 8 people (increased the ingredients quite a lot) and took Biscuit Brown's suggestions to add fish sauce, spring onions & chilli. I omitted the chives as they seemed unnecessary with the other ingredients added. It went down a treat - all three couples asked for the recipe!

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  • 24 May 2011

    simone86 rated and commented on this recipe

    4 stars

    lovely light dish, I used roast chicken breast as I forgot to defrost the prawns! Also added a chopped red chilli as it looked a little bland with just the coconut lime, and ginger. Would def have this one again.

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  • 04 November 2012

    grumpypants rated and commented on this recipe

    3 stars

    i love the combination of the noodles, coconut milk, lime and prawns but did not like the dish cold! Added fried tofu (done in sesame oil and honey) omitted the chives and added chili flakes.

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  • 12 January 2013

    Ginebra rated and commented on this recipe

    4 stars

    Very fresh, a lovely supper. I will add a bit of coriander next time to bring out the other flavours

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 minutes

Ingredients

  • 100g vermicelli rice noodles
  • 4 tbsp coconut milk
  • ½ lime , juiced
  • 1 tbsp chives , chopped
  • a thumb-sized piece root ginger , finely grated
  • 100g cooked peeled prawns
  • 1 avocado , peeled and sliced
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Per serving

393 kcalories, protein 17,8g, carbohydrate 43,3g, fat 17,7 g, saturated fat 5,7g, fibre 2,2g, salt 1,18 g

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