Salad Mangga Udang dan Alpukat dengan Mie

Name: Salad Mangga Udang dan Alpukat dengan Mie
Prep time: 15 min
Total time: 15 min
Yield: 2 porsi
Cuisine: Indonesian
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

This Prawn Mango and Avocado Salad with Noodles is perfect for balmy summer days. Drizzled with a terrific Lime Sweet Chilli Dressing, this is a great no-cook meal! This recipe serves 2 and it is enough for a meal (see Nutrition ones). Recipe VIDEO below.

⏱ 15 menit 🔨 Persiapan 15mnt 📊 Mudah 🍽 2 porsi ⭐ 4.9 (15) 👁 42

Salad Mangga Udang dan Alpukat dengan Mie

Langkah-langkah

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.

Nasi & Mie Ikan & Seafood