Prawn & avocado salad with coconut dressing

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• patricia

  31 July 2008

  patricia rated and commented on this recipe

  

  brilliant tasty but the best is so quick to make.

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• debbie

  31 July 2008

  debbie rated and commented on this recipe

  

  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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• Kedgeree

  13 September 2008

  Kedgeree rated and commented on this recipe

  

  What a waste a my lovely prawns

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• E Edwards

  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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• Mrs P

  12 May 2009

  Mrs P rated and commented on this recipe

  

  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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• lisa4star23

  02 June 2009

  lisa4star23 rated and commented on this recipe

  

  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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• Claire

  17 June 2009

  Claire rated and commented on this recipe

  

  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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• Leona

  31 July 2009

  Leona rated and commented on this recipe

  

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

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• Biscuit Brown

  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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• Belkey

  03 June 2010

  Belkey rated and commented on this recipe

  

  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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• sisa

  03 June 2010

  sisa rated and commented on this recipe

  

  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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• xtxgx

  28 February 2011

  xtxgx rated this recipe

  

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• PattiP

  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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• simone86

  24 May 2011

  simone86 rated and commented on this recipe

  

  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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• grumpypants

  04 November 2012

  grumpypants rated and commented on this recipe

  

  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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• Ginebra

  12 January 2013

  Ginebra rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

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

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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