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Prawn & Avocado Salad with Coconut Dressing

A deliciously light noodle salad works brilliantly for a summer



  • 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



    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