Advertisement

Try this prawn and watermelon salad, then check out our courgette and chimichurri salad, baked feta salad and more summer salad recipes.

  • 4 rice vermicelli noodles
    (about 150g)
  • 1 bird's-eye chillies
    finely sliced, plus more to serve
  • 3 limes
    juiced, plus lime wedges to serve
  • 1 tbsp brown sugar
  • 1 tbsp fish or soy sauce
  • handful of mint leaves
    shredded
  • ½ cucumber
    deseeded and sliced at an angle
  • 1 avocado
    sliced
  • 200g cooked peeled king prawns
  • ½ small watermelon
    cut into bite-sized wedges
  • small handful of salted roasted peanuts or cashews
    chopped

Nutrition: Per serving

  • kcal477
    low
  • fat11.9g
  • saturates2.3g
  • carbs71.9g
  • sugars37.3g
  • fibre6.1g
  • protein17.4g
  • salt1.9g

Method

  • step 1

    Put the noodles in a heatproof bowl and cover with a kettleful of just-boiled water. Leave to soak for 8-10 minutes or until tender, while you make the dressing. Whisk together the chillies, lime juice, sugar and fish sauce. Taste for seasoning, adding more soy or fish sauce, sugar or lime to balance the dressing so it is sweet, salty, sour and spicy.

  • step 2

    Drain the noodles well in a sieve, return to the bowl, then pour over most of the dressing. Add the mint and give everything a good toss to coat in the dressing. Transfer to a big platter or four plates. Top with the cucumber, avocado, prawns, watermelon and nuts. Spoon over the remaining dressing and scatter with mint leaves and more chilli to serve.

Check out more of our best summer salad recipes

Hot smoked salmon salad in a bowl

Authors

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement