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

Preperation and cooking times

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.

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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Difficulty and servings

Easy

Serves 2

Preperation 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
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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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