Prawn, avocado & soya bean salad

Prawn, avocado & soya bean salad

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(2 ratings)

Prep: 10 mins Cook: 3 mins


Serves 1
The combination of shellfish, coriander, sweet chilli sauce and cucumber is a winner in this green salad packed with goodness

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal324
  • fat18g
  • saturates3g
  • carbs13g
  • sugars9g
  • fibre6g
  • protein24g
  • salt1.7g
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  • 85g frozen soya bean
  • 85g cooked and peeled king prawn
  • 2 tsp sweet chilli sauce
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 1 tsp extra-virgin olive oil
  • ½ small ripe avocado, stoned, peeled and chopped into small pieces



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ¼ cucumber, chopped into small pieces
  • small pack coriander leaves
  • small pack baby salad leaves


  1. Cook the soya beans in a pan of boiling water for 2-3 mins until tender, then drain and cool under cold water. Toss the prawns with the sweet chilli and lime zest. Whisk together the oil, lime juice and some seasoning to make a dressing.

  2. Mix the soya beans, avocado, cucumber and coriander. Pour over the dressing and toss to coat. Top with the prawns and salad leaves.

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Comments (1)

IM100's picture

This is a really nice and super quick recipe to make. I didn't have a soya beans so substituted them for some left over rice noodles. This would make for a great packed lunch or a lazy and yummy dinner if you can't be bothered spending too much time in the kitchen.

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