Lunch

Vietnamese Prawn Salad

Name: Vietnamese Prawn Salad
Yield: 1 serving
Ingredients: 300g Prawns; 70g Cucumber; 65g Carrots; 60g Green beans; 80g Cherry tomatoes; 30g Onion; 30g Coriander and basil; 28g Avocado; To taste Chipotle chili; To taste Water, to loosen

A sharp, herby prawn salad. 65 g of protein for under 400 kcal.

Calories: 395kcal
Protein: 65g
Fat: 9g
Carbs: 25g

Per serving, makes 1. Published 27 August 2026.

Allergens

Crustaceans

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Vietnamese Prawn Salad, plated and ready to serve. — The finished recipe. Vietnamese Prawn Salad

Ingredients 1 to 6 for vietnamese prawn salad arranged separately on a dark worktop. — Ingredients 1 to 6. 300g Prawns. 70g Cucumber. 65g Carrots. 60g Green beans. 80g Cherry tomatoes. 30g Onion

Ingredients 7 to 10 for vietnamese prawn salad arranged separately on a dark worktop. — Ingredients 7 to 10. 30g Coriander and basil. 28g Avocado. To taste Chipotle chili. To taste Water, to loosen

Vietnamese Prawn Salad, preparation step 1: Blend the coriander, basil, chipotle and avocado with enough water to bring it to a spoonable dressing consistency, adding it slowly so it stays thick and creamy rather than watery. — Step 1. Blend the coriander, basil, chipotle and avocado with enough water to bring it to a spoonable dressing consistency, adding it slowly so it stays thick and creamy rather than watery.

Vietnamese Prawn Salad, preparation step 2: Blanch the green beans for two minutes and shock them in ice water, then cut into short lengths. — Step 2. Blanch the green beans for two minutes and shock them in ice water, then cut into short lengths.

Vietnamese Prawn Salad, preparation step 3: Shave the carrot into fine ribbons, slice the cucumber on a bias, halve the cherry tomatoes and slice the onion thinly, soaking it in cold water for ten minutes to soften the bite before draining well. — Step 3. Shave the carrot into fine ribbons, slice the cucumber on a bias, halve the cherry tomatoes and slice the onion thinly, soaking it in cold water for ten minutes to soften the bite before draining well.

Vietnamese Prawn Salad, preparation step 4: Sear the prawns fast in a very hot dry pan until they turn opaque and curl loosely, then chill them so they firm up. — Step 4. Sear the prawns fast in a very hot dry pan until they turn opaque and curl loosely, then chill them so they firm up.

The finished vietnamese prawn salad. — Step 5. Dress everything at the last moment so the vegetables stay crisp and the herbs keep their colour.

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Ingredients

Prawns300g
Cucumber70g
Carrots65g
Green beans60g
Cherry tomatoes80g
Onion30g
Coriander and basil30g
Avocado28g
Chipotle chiliTo taste
Water, to loosenTo taste

Method

Blend the coriander, basil, chipotle and avocado with enough water to bring it to a spoonable dressing consistency, adding it slowly so it stays thick and creamy rather than watery.
Blanch the green beans for two minutes and shock them in ice water, then cut into short lengths.
Shave the carrot into fine ribbons, slice the cucumber on a bias, halve the cherry tomatoes and slice the onion thinly, soaking it in cold water for ten minutes to soften the bite before draining well.
Sear the prawns fast in a very hot dry pan until they turn opaque and curl loosely, then chill them so they firm up.
Dress everything at the last moment so the vegetables stay crisp and the herbs keep their colour.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.