Prawn and Vermicelli salad

Yields2 ServingsPrep Time30 minsTotal Time30 mins

A perfect light Summer dish that's zesty, crunchy and packed full of flavour!

Ingredients

Salad

250 g vermicelli noodles

Small handful coriander leaves

Small handful mint leaves

1 chilli, deseeded and chopped

1 avocado, thinly sliced

1 carrot, cut into matchstick-sized pieces

150 g snow peas

100 g sprouts

1 small cucumber, cut into strips using a peeler

400 g prawns, cooked and peeled

Dressing

Juice of 1 lime

5 tbsp tamari (or coconut aminos)

1 tbsp sesame oil

Knob of ginger, finely grated

To serve

Lime wedges

1/4 cup roasted peanuts

Dried chilli flakes

Directions

Soak the vermicelli noodles in boiling water for approximately 5 minutes until soft. Drain and set aside to cool.

In a large bowl combine the rest of the salad ingredients.

Add the noodles to the salad and mix well.

Combine all of the dressing ingredients together in a small bowl and set aside.

Place the salad onto two plates and top with peanuts, dressing and chilli flakes. Serve with lime wedges.

Nutrition Facts

Servings 2