Recipes - Salads

Avocado and prawn noodle salad with coconut dressing


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1 ripe Hass avocado, peeled and sliced

100g rice noodles

4 tbsp coconut milk

Juice of ½ lime

1 tbsp chives, chopped

A thumb-sized piece root ginger, finely grated

100g cooked, peeled prawns

Salt, to taste



Preparation time

20 minutes


  1. Soak the rice noodles in boiling water until just tender.
  2. Drain and rinse under cold water, then drain again.
  3. Mix the prawns, avocado and noodles together in a large bowl.
  4. To make the dressing, whisk together the coconut milk, lime juice, chives and ginger.
  5. Pour the dressing over the other ingredients, toss the mixture, season with salt and serve.

(c) 2012 ProHass and Chilean Hass Avocados Association