Avocado Prawn Salad with Vietnamese Dressing
This is a simple yet delicious Asian summer style salad. The creaminess of avocado balances out the tangy and salty Vietnamese dressing. You can substitute with poached chicken instead of prawns as an alternative too.
20 mins
4ppl
Moderate
Ingredients
- 9 prawn cutlets, poached and remove tail
- 1/2 firm avocado, cut into cubes
- Couple of handfuls of lettuce
- Small handful of coriander
- 140g cooked vermicelli
- Dressing
- 2 Tbsp lime juice (1 lime)
- 3 Tsp brown sugar
- 2 Tbsp fish sauce
- 1 garlic, chopped
- 1/4 fresh red chili, seeded and chopped
