Thai Prawn Salad with Mango & Avocado

This Thai prawn salad is a burst of color and flavor—plump prawns, juicy mango, creamy avocado, crisp lettuce, and zesty homemade dressing come together for a refreshing, satisfying meal that’s perfect for summer or anytime you crave something light, bright, and bold.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 2 servings

Course: Dinner, LUNCH

Cuisine: Thai

Calories: 400

Ingredients Method Notes

Ingredients

For the Salad Base

90 g vermicelli noodles soaked until tender, then cooled
12-16 large cooked prawns peeled, deveined, chilled if possible
8-10 butter lettuce leaves rinsed and patted dry
1 medium ripe mango cut into ½-inch cubes
1 medium avocado diced
0.25 small red onion finely chopped

For the Dressing

2.5 tbsp sweet chili sauce
4 tbsp fresh lime juice or rice/cider vinegar
2.5 tbsp olive oil
1 small garlic clove minced finely
1.5 tsp sugar optional, adjust to taste
to taste salt and black pepper
1.5 tbsp chopped cilantro (coriander)

Method

Boil water and soak vermicelli noodles according to package. Drain, rinse with cold water, and set aside to cool completely.
Whisk together sweet chili sauce, lime juice, olive oil, garlic, sugar, salt, and pepper in a bowl. Stir in chopped cilantro and adjust seasoning to taste.
In another bowl, toss mango and avocado gently with 3 teaspoons of dressing. Be careful not to mash.
Fan out lettuce leaves on serving plates to create a base.
Top lettuce with cooled vermicelli noodles and spoon mango-avocado mixture over. Sprinkle with red onion.
Add prawns on top. Leave tails on for presentation or remove for easier eating.
Drizzle remaining dressing generously over the entire salad and serve immediately.

Notes

Use pineapple or papaya if mango is unavailable. Add chili flakes for more heat. To make it vegan, swap prawns for grilled tofu or tempeh. Assemble salad right before serving for best texture and flavor.