Put the rice noodles into a bowl and add 50 ml of chilli sauce, the juice and zest from the lime and the coriander, give this all a really good mix and set aside.
Cut the bottom off of the baby gems and separate the leaves until you are left with the hearts of the lettuce, using the larger leaves arrange into individual bowl shapes one for each person, finely shred the little hearts setting these aside.
Place some noodles into the bottom of each salad bowl shape, followed by some prawns, salmon avocado and the shredded hearts. Continue doing this until you have used all the ingredients up, drizzle each serving with the left over chilli sauce and serve straight away.
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