This Prawn Mango and Avocado Salad with Noodles is perfect for balmy summer days. Drizzled with a terrific Lime Sweet Chilli Dressing, this is a great no-cook meal! This recipe serves 2 and it is enough for a meal (see Nutrition ones). Recipe VIDEO below.
1. You can use any type of lettuce leaves you want. I like Oak or Butter Lettuce for this recipe because they are soft leaves, rather than crisp, and they create a nice bed for the salad. Both of these are "Living Lettuce" sold at supermarkets here in Australia (i.e. with the roots). You could also serve this on a bed of finely sliced iceberg or cos lettuce, or baby spinach or rocket.
2. AVOCADO + MANGO: Remember, Hass avocados (the almost-black skinned avocados) will go brown after you cut them so don't leave the cut avocado sitting around for too long! Shepherd Avocados (green skinned) don't go brown.
SIZE: You need about 1 - 1 1/4 cup of each mango and avocado, once diced.
3. This recipe is best prepared and served fresh. Don't leave the avocado and mango in the dressing sitting around, it will go soggy. The Dressing can be made up to 2 days in advance.
4. Nutrition per serving. This is actually quite filling - you'll be surprised how much the noodles expand when soaked. It's almost 500g/1 lb per serving - that's a decent size plate!