Prawn and avocado salad with coconut dressing

  • serves 2
  • A little effort

Our refreshing prawn and avocado salad is a quick recipe for two people to whip up for lunch or a midweek meal. With lots of fresh, Asian flavours it is a great summer dish.



  • vermicelli rice noodles 100g
  • coconut milk 4 tbsp
  • lime ½, juiced
  • chives 1 tbsp, chopped
  • root ginger a thumb-sized piece, finely grated
  • cooked peeled prawns 100g
  • avocado 1, peeled and sliced


  • Step 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. Toss with the prawns, avocado and noodles, season with salt and serve.

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

Nutritional Information

  • Kcals 393
  • Fat 17.7g
  • Saturates 5.7g
  • Carbs 43.3g
  • Fibre 2.2g
  • Protein 17.8g
  • Salt 1.18g