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Prawn and watermelon salad

Oval platter filled with watermelon, prawns and noodles

Prawn and watermelon salad

Name: Prawn and watermelon salad
Total time: 20 min
Yield: 4
Ingredients: 4 rice vermicelli noodles (about 150g); 1 bird's-eye chillies finely sliced, plus more to serve; 3 limes juiced, plus lime wedges to serve; 1 tbsp brown sugar; 1 tbsp fish or soy sauce; handful of mint leaves shredded; ½ cucumber deseeded and sliced at an angle; 1 avocado sliced; 200g cooked peeled king prawns; ½ small watermelon cut into bite-sized wedges; small handful of salted roasted peanuts or cashews chopped

Anna Glover

Published: July 5, 2022 at 10:24 AM

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Serves 4

Easy

Total time: 20 mins

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This vibrant, refreshing salad can easily be made vegetarian by using soy sauce instead of fish sauce, and omitting the prawns – it's even better the next day

Low calorie

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Ingredients

Nutrition

4 rice vermicelli noodles

(about 150g)
1 bird's-eye chillies

finely sliced, plus more to serve
3 limes

juiced, plus lime wedges to serve
1 tbsp brown sugar
1 tbsp fish or soy sauce
handful of mint leaves

shredded
½ cucumber

deseeded and sliced at an angle
1 avocado

sliced
200g cooked peeled king prawns
½ small watermelon

cut into bite-sized wedges
small handful of salted roasted peanuts or cashews

chopped

Nutrition: Per serving

kcal477

low
fat11.9g
saturates2.3g
carbs71.9g
sugars37.3g
fibre6.1g
protein17.4g
salt1.9g

Method

step 1

Put the noodles in a heatproof bowl and cover with a kettleful of just-boiled water. Leave to soak for 8-10 minutes or until tender, while you make the dressing. Whisk together the chillies, lime juice, sugar and fish sauce. Taste for seasoning, adding more soy or fish sauce, sugar or lime to balance the dressing so it is sweet, salty, sour and spicy.
step 2

Drain the noodles well in a sieve, return to the bowl, then pour over most of the dressing. Add the mint and give everything a good toss to coat in the dressing. Transfer to a big platter or four plates. Top with the cucumber, avocado, prawns, watermelon and nuts. Spoon over the remaining dressing and scatter with mint leaves and more chilli to serve.

Check out more of our best summer salad recipes

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Authors

Anna Glover profile

Anna GloverSenior food editor

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