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Thai prawn mango avocado salad on a white plate, garnished with fresh cilantro and red onion

Thai Prawn Mango Avocado Salad

This Thai prawn mango avocado salad is a refreshing and vibrant dish, featuring juicy prawns, ripe mango, and creamy avocado. Perfect for a healthy, protein-packed meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Servings 2 servings

Ingredients
  

  • 90 g dried vermicelli noodles 3 oz
  • 12–16 large cooked prawns (peeled)
  • 8–10 soft lettuce leaves
  • 1 medium mango, cut into 1.5 cm pieces
  • 1 medium avocado, cut into 1.5 cm pieces
  • 1/4 red onion, finely diced
  • 2 1/2 tbsp sweet chili sauce
  • 4 tbsp lime juice (or 2 1/2 tsp rice vinegar)
  • 2 1/2 tbsp olive oil
  • 1 small garlic clove, minced
  • 1 1/2 tsp sugar
  • to taste Salt and pepper
  • 1 1/2 tbsp coriander, finely chopped

Instructions
 

  • Prepare the noodles: Soak vermicelli noodles in freshly boiled water according to package instructions. Once softened, drain and set them aside to cool.
  • Make the dressing: In a bowl, whisk together sweet chili sauce, lime juice, olive oil, minced garlic, and sugar. Stir in the chopped coriander, and season with salt and pepper to taste.
  • Toss the fruit: In a separate bowl, combine diced mango and avocado. Drizzle over 3 teaspoons of dressing and gently toss to coat evenly.
  • Assemble the salad base: Overlap 4–5 lettuce leaves on each serving plate to create a bed for the salad.
  • Build the salad: Divide the cooled vermicelli noodles evenly between the plates. Top with the mango-avocado mixture, red onion, and cooked prawns.
  • Add final touches: Generously drizzle the remaining dressing over the salad. Serve immediately and enjoy the vibrant flavors!