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Coriander and Lime Prawn Salad
Coriander and Lime Prawn Salad
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Coriander and Lime Prawn Salad

Asian flavours are popular in many Kiwi kitchens. Prawns marinated in coriander and lime combined with rice noodles, summer vegetables and fresh herbs make a delicious, light and refreshing meal − perfect for a blue-sky day.

Makes 6
Prep Time 10 minutes
Cook Time 5 minutes
Ingredients
400 g raw prawn cutlets or prawn meat, thawed
250 ml bottle Eta Lite & Free Lime & Coriander Dressing
125 g packet rice vermicelli noodles
juice of half a lemon
½ cucumber, seeded and sliced diagonally
1 red capsicum, deseeded and finely sliced
1 avocado, peeled and diced
¼ cup chopped fresh coriander
¼ cup chopped fresh mint
fresh coriander leaves to garnish
chopped peanuts to garnish (optional)

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Marinate the prawns in ½ cup of ETA Lite & Free Lime & Coriander Dressing for 10 minutes.
Step 2
Plunge rice vermicelli noodles in boiling water for 1-2 minutes. Drain and refresh in cold water. Drain well then cut into shorter lengths and place in a mixing bowl. Pour over enough Eta Lite & Free Lime & Coriander Dressing and lemon juice to coat the noodles. Toss well.
Step 3
Heat a dash of oil in a wok or frying pan. Add the prawns and stir-fry quickly until they turn pink. Remove from the pan and set aside to cool.
Step 4
Add the prepared cucumber, red capsicum, avocado, coriander, mint and prawns to the noodles and toss to combine. Serve in bowls, garnish with coriander leaves and chopped peanuts if wished.
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400 g raw prawn cutlets or prawn meat, thawed
250 ml bottle Eta Lite & Free Lime & Coriander Dressing
125 g packet rice vermicelli noodles
juice of half a lemon
½ cucumber, seeded and sliced diagonally
1 red capsicum, deseeded and finely sliced
1 avocado, peeled and diced
¼ cup chopped fresh coriander
¼ cup chopped fresh mint
fresh coriander leaves to garnish
chopped peanuts to garnish (optional)
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