Thai Avocado & Prawn Salad Recipe

  • Ready in
  • Serves 2
  • Easy


1. Put a large saucepan of water on to boil. Once boiling add the noodles and cook for 3 mins. Add the sugar snap peas and cook for 1 min more. Tip into a colander, run under cold water and drain thoroughly.

2. Divide the noodles and mangetout between two bowls and drizzle over the soy sauce and zest and juice of 1 lime. Share the Haywards Medium & Tangy Silverskin Onions, avocado slices, cooked prawns, chilli and coriander between the two bowls and toss together. Top with a few coriander leaves and serve.

Related Recipes