Recipes - Salads

Avocado and prawn noodle salad with coconut dressing


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2 Hass avocados

8 slices of bacon

3 spring onions, slices

4 tomatoes, quartered

100g Stilton, crumbled

120g red and green salad leaves

For the dressing

150g sour cream

1 garlic clove

2 tablespoons wholegrain mustard

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon lemon juice

Salt and pepper


  1. Combine all of the dressing ingredients in a bowl, whisk together well and season to taste
  2. Grill the bacon for 7 minutes or until very crispy, then drain on kitchen paper and cut into small pieces
  3. Quarter the avocados, remove the stones, peel and slice lengthways, then halve again width ways
  4. Place the salad leaves in a large bowl and add the bacon, avocados, cheese and spring onion
  5. Toss gently
  6. Add half the dressing and mix together
  7. Drizzle over the remaining dressing and serve

(c) 2012 ProHass and Chilean Hass Avocados Association