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Avocado Prawn Salad with Vietnamese dressing

Avocado Prawn Salad with Vietnamese dressing

Sachie Nomura - Sachie's Kitchen

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.

Time: 10 mins Serves: 2 Difficulty: Moderate

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

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


  1. Mix the dressing ingredients and add avocado, prawn and chopped coriander. Mix well and set aside
  2. Place lettuce on a plate or cup and add vermicelli
  3. Put avocado prawn mix into the cup or plate and serve!

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