If you’re craving a vibrant and refreshing dish that combines sweet, tangy, and savory flavors in perfect harmony, the Prawn Mango and Avocado Salad with Noodles Recipe is just what you need. This salad is a lovely light meal that brings together succulent prawns, creamy avocado, juicy mango, and delicate vermicelli noodles, all tossed in a lively lime and sweet chili dressing. Each bite is an explosion of textures and tastes that’s perfect for warm days, quick lunches, or impressing friends with something healthy yet indulgent.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that work together to create an irresistible combination of flavors and textures. Each ingredient plays an essential role—from the tender prawns adding protein, to the creamy avocado and juicy mango contributing richness and sweetness, while the vermicelli noodles bring a light, satisfying chew.
- 90 g dried vermicelli noodles: These soak quickly and add a silky, delicate base to the salad.
- 12 – 16 large cooked prawns: Peeled and ready to eat, they provide a fantastic seafood punch.
- 8 – 10 soft lettuce leaves: Use fresh, soft leaves about 15 cm rounds to form a crisp, cooling bed for the salad.
- 1 medium ripe mango: Cut into 1.5 cm pieces for sweetness and juicy bursts of flavor.
- 1 medium avocado: Also cut into 1.5 cm pieces, adding creamy texture that balances the tangy dressing.
- 1/4 red onion: Finely diced to provide a subtle sharpness and crunch.
- 2 1/2 tbsp Sweet Chilli Sauce: This store-bought ingredient gives a perfect blend of sweet heat.
- 4 tbsp lime juice: For a bright, citrus tang that enlivens the whole salad (rice or cider vinegar can be used as alternatives).
- 2 1/2 tbsp olive oil: Adds smoothness and richness to the dressing.
- 1 small garlic clove: Minced finely to infuse a subtle savory note.
- 1 1/2 tsp sugar: Balances the acidity and heat of the dressing perfectly.
- Salt and pepper: To taste, enhancing all the fresh flavors.
- 1 1/2 tbsp finely chopped coriander/cilantro: Adds that unmistakable fresh herbal punch.
How to Make Prawn Mango and Avocado Salad with Noodles Recipe
Step 1: Prepare the Noodles
Start by soaking the vermicelli noodles in freshly boiled water, following the packet instructions to ensure they soften perfectly without becoming mushy. Once soaked, drain the noodles and set them aside to cool, giving them time to relax so they’re ready to mingle with the other fresh ingredients.
Step 2: Whisk Together the Dressing
In a bowl, combine the sweet chili sauce, lime juice, olive oil, minced garlic, sugar, salt, and pepper. Whisk everything vigorously until the dressing becomes harmonious and slightly glossy. Stir in the chopped coriander last—it’s like the final touch that brings all the flavors alive. Taste and adjust seasoning as needed to find your perfect balance.
Step 3: Toss Mango and Avocado in Dressing
Gently place the diced mango and avocado in a bowl and drizzle about 3 teaspoons of the dressing over them. Toss carefully so you don’t bruise the avocado but ensure every piece is coated with bright, tangy goodness. This creates a luscious salsa that’s vibrant both in color and flavor.
Step 4: Lay the Lettuce Leaves
On each plate, arrange 4 to 5 soft lettuce leaves in an overlapping pattern. These add freshness and crunch beneath the noodles and topping, and they also create a pretty base that makes the salad look even more inviting.
Step 5: Assemble the Salad
Divide the cooled noodles evenly over the lettuce beds. Spoon the mango and avocado salsa on top, letting the colors and juiciness shine. Sprinkle the finely diced red onion across each plate for a zingy crunch. Then, carefully place the prawns on top, showcasing their plump, pink beauty.
Step 6: Drizzle Remaining Dressing and Serve
Finally, drizzle the rest of the dressing over everything, ensuring noodles, prawns, and salsa all get coated. Serve immediately to enjoy the fresh, vibrant flavors at their best. This salad is a delightful mix of sweet, savory, and tangy that will keep you coming back for more!
How to Serve Prawn Mango and Avocado Salad with Noodles Recipe
Garnishes
If you want to elevate this salad even further, try garnishing with a handful of toasted sesame seeds or crushed peanuts for added texture and a hint of nuttiness. A wedge of lime on the side can also encourage guests to boost the tanginess as they please. Fresh coriander sprigs sprinkled on top add a burst of herbal freshness that’s just irresistible.
Side Dishes
This salad is a star on its own but pairs wonderfully with crunchy spring rolls or lightly salted prawn crackers as an appetizer. For a fuller meal, serve alongside steamed jasmine rice or a light coconut soup for a delightful contrast in warmth and freshness.
Creative Ways to Present
Try serving the salad in individual lettuce cups for a fun, finger-food style experience. Alternatively, layering it in a clear glass bowl or jar shows off the colorful layers beautifully, making it perfect for casual entertaining or picnics. Wrapping it up in rice paper rolls is another playful twist that turns it into a portable snack packed with flavor.
Make Ahead and Storage
Storing Leftovers
Because this salad features fresh avocado and delicate noodles, it’s best enjoyed immediately, but if you have leftovers, store them in an airtight container in the refrigerator. Keep the dressing separate if possible, and add mango and avocado just before serving to prevent browning and sogginess.
Freezing
Freezing is not recommended for this Prawn Mango and Avocado Salad with Noodles Recipe since the fresh fruits and creamy avocado will lose their texture and flavor after thawing. For optimal taste, enjoy this salad fresh.
Reheating
This salad is best served cold or at room temperature; reheating will make the noodles limp and the prawns rubbery. If you prefer a warm noodle dish, prepare the prawns and noodles separately and warm them gently, then combine with fresh mango, avocado, and dressing at the last moment.
FAQs
Can I use fresh prawns instead of cooked?
Absolutely! If you have fresh prawns, just quickly sauté or boil them until pink and opaque before adding to the salad. This enhances their flavor, but make sure they’re cooled completely before assembling.
What can I substitute for sweet chili sauce?
If you don’t have sweet chili sauce on hand, a mix of honey, chili flakes, and a splash of soy sauce can be a great homemade alternative. Adjust quantities to taste to keep the signature sweet and spicy balance.
Is there a vegan version of this recipe?
Yes! Simply replace prawns with grilled tofu or marinated mushrooms, and use a vegan-friendly chili sauce. The salad will still have fantastic texture and sweetness from the mango and avocado.
Can I prepare the salad in advance for a party?
While the components can be prepped in advance, it’s best to assemble the salad just before serving to keep the noodles from absorbing too much dressing and the avocado from browning.
How important is the lime juice in this recipe?
Lime juice is a key ingredient as it brightens the dish, balances the sweetness, and helps preserve the avocado’s color. If unavailable, rice vinegar or cider vinegar can be used but will create a slightly different flavor profile.
Final Thoughts
The Prawn Mango and Avocado Salad with Noodles Recipe is one of those dishes that feels like a little celebration in every forkful. Its harmony of fresh, tangy, sweet, and savory notes makes it a true delight and a perfect quick meal or impressive plate for guests. I encourage you to give this recipe a try—you’ll love how effortlessly delicious it is, and it might quickly become a beloved favorite in your kitchen too!
