Avocado Prawn Salad with Vietnamese Dressing

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.

Sachie Nomura

cook-time 20mins

cook-serves 4ppl

cook-difficulty Medium


    • 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
    • Dressing
    • 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


Mix the dressing ingredients and add avocado, prawn and chopped coriander. Mix well and set aside

Place lettuce on a plate or cup and add vermicelli

Put avocado prawn mix into the cup or plate and serve!