Name: Prawn Mango and Avocado Salad with Noodles
Ingredients: 90 g / 3 oz dried vermicelli noodles; 12 – 16 large cooked prawns (shrimp), peeled (enough for 2 people); 8 – 10 soft lettuce leaves, about 15 cm /6″ rounds (Note 1); 1 medium mango, ripe, cut into 1.5 cm / 3/5″ pieces (Note 2); 1 medium avocado, cut into 1.5 cm / 3/5″ pieces (Note 2); 1/4 red onion, finely diced; 2 1/2 tbsp Sweet Chilli Sauce (store bought); 4 tbsp lime juice (or 2 1/2 tsp rice vinegar or cider vinegar); 2 1/2 tbsp olive oil; 1 small garlic clove, minced; 1 1/2 tsp sugar; Salt and pepper; 1 1/2 tbsp finely chopped coriander / cilantro

Ingredients

90 g / 3 oz dried vermicelli noodles
12 – 16 large cooked prawns (shrimp), peeled (enough for 2 people)
8 – 10 soft lettuce leaves, about 15 cm /6″ rounds (Note 1)
1 medium mango, ripe, cut into 1.5 cm / 3/5″ pieces (Note 2)
1 medium avocado, cut into 1.5 cm / 3/5″ pieces (Note 2)
1/4 red onion, finely diced
2 1/2 tbsp Sweet Chilli Sauce (store bought)
4 tbsp lime juice (or 2 1/2 tsp rice vinegar or cider vinegar)
2 1/2 tbsp olive oil
1 small garlic clove, minced
1 1/2 tsp sugar
Salt and pepper
1 1/2 tbsp finely chopped coriander / cilantro

Steps

Soak vermicelli noodles in freshly boiled water, per packet directions. Drain then set aside to cool.
Place Dressing ingredients except coriander in a bowl. Whisk well. Stir through coriander. Adjust salt and pepper to taste.
Place avocado and mango in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.
Place 4 to 5 lettuce leaves on each plate, overlapping slightly (see video for how I do it).
Divide the noodles between each plate. Then spoon over mango avocado salsa, sprinkle each plate all over with red onion and top with prawns.
Drizzle over remaining Dressing all over everything, including the noodles. Serve immediately.