Ingredients (for 1 serving) :

• 2 oz (60g) Asian rice vermicelli
• 1 carrot shredded
• 1/2 avocado
• 6 pink shrimps peeled
• 2 Tbsp chopped cilantro
• 2 Tbsp peanuts
• Dressing: 1 Tbsp strong tamari sauce (which is a gluten-free version of soy sauce), 1Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp fish sauce.

1. Soften the vermicelli noodles in a pan by covering with hot water and soaking for 5-10 minutes or until tender. Drain and add to a large bowl. Add the shredded carrot.
2. Peel the half avocado, slice it and add it to the bowl. Add the shrimps, chopped cilantro and peanuts.
3. In a separate jar or bowl mix all the dressing ingredients, add them to the salad and voilà!

Bon appétit !