3½ ounces dried rice noodles
¼ pound cooked king prawns
1 large carrot, peeled and julienned
1 firm mango, peeled, deseeded
and julienned (unripe mango
2 green onions, shredded
1 red chili pepper, deseeded and
¼ cup cilantro, roughly chopped
Sesame seeds, for garnish
Juice of ½ to 1 lime
2 teaspoons reduced-salt soy sauce
2 tablespoons rapeseed or olive oil
Thumb-size piece of fresh ginger,
peeled and finely grated
1 cup cooked quinoa
2 cups cooked beets, diced
1 cup feta cheese, diced
¼ cup walnut pieces
8 radishes, sliced
Extra-virgin olive oil
Good-quality balsamic vinegar
⅓ cup flat-leaf parsley, roughly
Aleppo or red pepper flakes
Mango and Prawn Salad
Refreshing, zesty noodle salads are popular in Vietnam and make the
perfect choice during warmer weather. Instead of prawns, try topping
with cooked chicken or smoked tofu.
Quinoa, Beetroot and Feta Salad
Protein-packed quinoa and feta create a hearty salad—perfect for picnics.
produce such as radishes, cucumbers and apples will
add a crisp and crunchy bite, cooked vegetables can
also shine in salads; cooled steamed green beans or
roasted squash and peppers work brilliantly—it’s a
great way to use up leftovers.
Pack in some protein
Essential for growth and repair of the body, pro-tein-rich foods provide a more lasting feeling of fullness than other foods. Good sources include cheese,
eggs, lean meat and fish—not forgetting canned and
frozen varieties. If you are committed to a plant-based diet, try tofu and nuts, or add substance with
protein-packed chickpeas or lentils.
Texture and flavor
For forkfuls of flavor, add toppers such as
toasted pumpkin or sunflower seeds, a sprinkling of
sesame seeds, a scattering of fresh herbs or crispy
croutons. Then simply tuck into a scrumptious, satisfying bowlful.
Alison Thompson ( alisonthompson.co.uk) is a UK-based
freelance writer and photographer.
Cook the noodles according to pack instructions; drain, rinse well in cold water
and drain again. In a bowl, toss together the cooked noodles, prawns, carrot,
mango, green onions and chili.
Prepare the dressing: In a small screw-top jar, combine the lime juice, soy
sauce, rapeseed oil and ginger, then shake well. Taste and add more lime juice
Add the dressing to the salad and turn gently to coat everything. Top with the
cilantro and a good sprinkling of sesame seeds. Makes 2 to 3 servings.
Toss together the quinoa, beets, feta,
walnut pieces and radishes in a bowl.
Drizzle with a little olive oil and balsamic
vinegar to taste, and toss again.
Garnish with the chopped parsley and a
good pinch of pepper flakes. Makes 2 to
Recipes and photos courtesy of Alison
Thompson ( alisonthompson.co.uk).
Noodle, Mango and
You’ll find a variety
of foods for making
satisfying salads in
your local Costco
warehouse and by