This is a simple yet delicious Asian summer style salad. The creaminess of avocado balances out the tangy and salty Vietnamese dressing. You can substitute with poached chicken instead of prawns as an alternative too.

Ingredients

9	Prawn cutlets, poached and tail removed (Main)
½	Avocados, cut into cubes (Main)
2 handfuls	Lettuce (Main)
1 small handful	Coriander
140 g	Vermicelli, cooked (Main)

Dressing

2 Tbsp	Fresh lime juice
3 tsp	Brown sugar
2 Tbsp	Fish sauce
1 clove	Garlic, chopped
¼	Fresh chilli, seeded and chopped

Directions

1. Mix the dressing ingredients and add avocado, prawn and chopped coriander. Mix well and set aside.
2. Place lettuce on a plate or cup and add vermicelli.
3. Put avocado prawn mix into the cup or plate and serve!