Prawn, Mango & Avocado Summer Salad
This Prawn, Mango & Avocado Summer Salad is the ultimate refreshing and light dish for warm weather. It combines juicy prawns, sweet mango, and creamy avocado with a zesty citrus dressing. Perfect for a quick lunch, dinner, or as a vibrant side dish for BBQs and gatherings.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
For the Salad:
300g (10 oz) cooked prawns (peeled and deveined)
1 large ripe mango, peeled and diced
1 large avocado, peeled, pitted, and diced
150g (5 oz) mixed salad greens (baby spinach, arugula, or romaine)
½ small red onion, thinly sliced
½ cup cherry tomatoes, halved
¼ cup fresh cilantro or mint leaves
¼ cup feta cheese (optional, for a creamy contrast)
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp freshly squeezed lime juice
1 tsp honey or maple syrup
½ tsp Dijon mustard (for a little tang)
½ tsp garlic, finely minced
Salt and pepper, to taste
Instructions
Step 1: Prepare the Dressing
1. In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper.
2. Set aside to let the flavors meld while you prepare the salad.
Step 2: Cook the Prawns
1. Heat a pan over medium-high heat with a drizzle of olive oil.
2. Add the prawns and cook for 2-3 minutes per side, until pink and opaque.
3. Remove from heat and let them cool slightly.
Step 3: Assemble the Salad
1. In a large salad bowl or platter, arrange the salad greens as the base.
2. Add diced mango, avocado, cherry tomatoes, and red onion.
3. Scatter the prawns on top, followed by fresh cilantro or mint leaves.
4. If using, sprinkle feta cheese over the salad.
Step 4: Dress and Serve
1. Drizzle the dressing over the salad just before serving.
2. Toss gently to combine.
3. Serve immediately and enjoy!
Notes & Tips
Choosing Prawns: Fresh or frozen prawns work well. If using frozen prawns, thaw them completely before cooking.
Mango Selection: Use a ripe but firm mango to avoid it turning mushy in the salad.
Avocado Tip: Add avocado just before serving to prevent browning.
Extra Crunch: Add toasted almonds, cashews, or pumpkin seeds for extra texture.
Make It Spicy: Add finely chopped red chili or a pinch of chili flakes for some heat.
Protein Boost: Swap prawns for grilled chicken, tofu, or salmon for variation.
Storage: Best enjoyed fresh, but you can store leftovers in an airtight container for up to a day.
Frequently Asked Questions
Can I make this salad ahead of time?
A:Yes! You can prep all the ingredients in advance, but store the dressing separately and add avocado just before serving to keep it fresh.
What other dressings work well with this salad?
A:balsamic glaze, coconut-lime dressing, or even a spicy sriracha mayo can be great alternatives.
Can I make this vegan?
A:Absolutely! Substitute prawns with grilled tofu or chickpeas and use maple syrup instead of honey in the dressing.
What can I serve with this salad?
A:This salad pairs well with grilled seafood, crusty bread, or a light quinoa dish.
Nutritional Information
Calories: 320 kcal
Protein: 22g
Carbohydrates: 25g
Fat: 18g
Fiber: 6g
Sugar: 12g
Enjoy your Prawn, Mango & Avocado Summer Salad—a perfect balance of sweet, tangy, and fresh flavors!