Prawn, Mango, and Avocado Noodle Salad
This refreshing Prawn, Mango, and Avocado Noodle Salad is your go-to for warm summer days, bursting with vibrant flavors and textures. Juicy prawns, creamy avocado, and sweet mango sit atop a bed of soft vermicelli noodles and tender lettuce, all tied together with a zesty lime and sweet chili dressing. This no-cook, quick-prep dish is perfect as a light yet satisfying meal, ideal for a breezy lunch or dinner!
| Cuisine | Asian |
| Category | Salad |
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 2 servings |
| Difficulty | Easy |
| Published | 8/17/2025 |
Instructions
- 1
Prepare noodles: Soak vermicelli noodles in freshly boiled water according to package instructions. Drain and set aside to cool completely.
- 2
Make dressing: In a small bowl, whisk together sweet chili sauce, lime juice, olive oil, minced garlic, and sugar until well combined. Add salt and pepper to taste, then stir in chopped coriander.
- 3
Toss fruit: In a medium bowl, combine diced mango and avocado. Drizzle with 3 teaspoons of the dressing and gently toss to coat, ensuring the pieces remain intact.
- 4
Assemble plates: Arrange 4–5 lettuce leaves on each plate, slightly overlapping to form a bed for the salad.
- 5
Add noodles: Divide cooled vermicelli noodles evenly between the two plates, placing them atop the lettuce.
- 6
Build salad: Spoon the mango and avocado mixture over the noodles. Sprinkle finely diced red onion over each plate, then top with prawns.
- 7
Finish and serve: Drizzle the remaining dressing over the entire salad, including the noodles. Serve immediately for maximum freshness.
Nutrition Information
| Calories | 590 |
| Protein | 25g |
| Carbohydrates | 65g |
| Total Fat | 28g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 18g |
| Trans Fat | 0g |
| Cholesterol | 150mg |
| Sodium | 900mg |
| Potassium | 700mg |
| Fiber | 8g |
| Sugar | 20g |
| Vitamin A | 1500IU |
| Vitamin C | 60mg |
| Calcium | 100mg |
| Iron | 2mg |
Recipe Notes
Lettuce: Opt for soft varieties like oak or butter lettuce to create a tender bed for the salad. Living lettuce with roots works well, or use finely sliced iceberg, cos, baby spinach, or rocket as alternatives.
Mango and avocado: Use ripe mango for sweetness and a firm but ripe avocado for creaminess. Hass avocados brown quickly after cutting, so assemble just before serving. Shepherd avocados (green-skinned) are less prone to browning. Aim for 1–1 1/4 cups diced of each.
Dressing: The lime and sweet chili dressing can be prepared up to 2 days in advance and stored in the fridge. Whisk before using to re-emulsify.
Make ahead: For best results, prepare and serve fresh to avoid soggy avocado and mango. Noodles can be soaked and drained in advance, stored covered in the fridge for a few hours.
Storage: This salad is best eaten fresh. If storing, keep components (noodles, prawns, mango/avocado, dressing) separate in the fridge for up to 1 day and assemble just before serving.
Nutrition: Values are per serving, assuming 2 servings. The dish is filling due to the substantial noodle portion (about 500g per serving).
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