SUMMER PRAWN
SUPER SALAD

Tangy, fresh, flavour-packed, this super prawn salad is the ultimate easy but impressive summer staple.

SERVES 2
Recipe by Ali Daly
Photography by Ali Daly

INGREDIENTS
100g rice noodles 
150g raw prawns 
¼ head iceberg lettuce shredded 
¼ cucumber
1 small carrot 
½ avocado 
½ cup Super Superkraut

INGREDIENTS FOR DRESSING
2 tablespoons rice wine vinegar 
2 tablespoons fish sauce 
3 teaspoons lime juice 
1 tablespoon sugar 
¼ red chili 
1 clove garlic minced
Garnish with fresh mint and coriander 

METHOD
• Cook the noodles in accordance with the instructions on the packet.
• Drain the noodles and set-aside to cool.
• Heat a frying pan to medium heat.
• Add 1 tablespoon of olive oil, add the garlic and prawns cook for 2- 3 minutes on either side (depending on the size of the prawns) or until prawns turn opaque.
• Grate or spiralize the carrots, slice the cucumber and avocado.
• To assemble the bowl, add in the noodles, prawns, Super Superkraut, cucumber, carrots, lettuce and avocado.
• Drizzle over the dressing, garnish with fresh mint and coriander and a wedge of lemon or lime.