Thai prawn salad

  • serves 1
  • A little effort

Super quick Asian-inspired meal for one. With noodles and prawns, it can be made in a flash. Add green beans and cucumber for crunch and serve on top of avocado slices. Drizzle with yogurt dressing.


Watch our 20-second video for the easiest way to stone an avocado…



  • avocado ½, peeled and sliced
  • cucumber ¼, cut into batons
  • green beans a handful, trimmed and cooked
  • lemongrass 1cm piece, finely chopped
  • ginger finely chopped to make 1 tsp
  • shallot 1 small, thinly sliced
  • red chilli 1, finely sliced
  • large raw peeled prawns 8-10
  • coconut cream 2 tbsp
  • lime ½, juiced and zested
  • fish sauce
  • ready-to-eat rice noodles to serve


  • Step 1

    Lay the avocado on the plate. Put the cucumber, beans, lemongrass, ginger, shallot and chilli in a bowl and toss together, then heap on top of the avocado. Grill the prawns and pile them on top. Mix the coconut cream with the lime juice and zest and a splash of fish sauce. Use to dress the prawns and salad. Serve with rice noodles, if you like.

Nutritional Information

  • Kcals 497
  • Fat 18.7g
  • Carbs 59.4g
  • Fibre 2.1g
  • Protein 23.8g
  • Salt 1g