Shrimp Noodle Salad With Coconut Dressing |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A deliciously light noodle salad works brilliantly for a summer supper. Ingredients:
4 ounces vermicelli rice noodles |
4 tablespoons coconut milk |
1/2 lime, juiced |
1 tablespoon chives, chopped |
1 teaspoon gingerroot, finely grated |
4 ounces shrimp, cooked and peeled |
1 avocado, peeled and sliced |
1/4 teaspoon salt |
Directions:
1. Soak the rice noodles in boiling water until just tender.
2. Drain and rinse under cold water then drain again.
3. Whisk the coconut milk, lime juice, chives and ginger to make a dressing.
4. Toss with the shrimp, avocado and noodles, season with salt and serve.
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