Prawn mango avocado salad with lime dressing served in a bowl.

Prawn Mango Avocado Summer Salad with Lime Dressing

ByCasey Monroe

Why Make This Recipe

Prawn Mango Avocado Summer Salad with Lime Dressing is a refreshing dish that is perfect for hot days. It’s packed with tasty ingredients and brings a burst of flavor to your plate. The mix of prawns, mango, and avocado gives you a delightful combination of sweet, savory, and creamy textures. Plus, it’s quick to prepare, making it an ideal recipe for a sunny afternoon or a light dinner.

How to Make Prawn Mango Avocado Summer Salad with Lime Dressing

Ingredients

  • 2.5 cups cooked risoni/orzo or similar (Note 1)
  • 300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked)
  • 1 large mango, cut into 1.5cm / ½” pieces
  • 1 large ripe avocado, cut into 1.5cm / ½” pieces
  • 75 g / 2.5 oz rocket / arugula, roughly chopped (Note 2)
  • 250 g / 8oz cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • 1/4 cup coriander / cilantro leaves, finely chopped (Note 2)
  • 4 tbsp (60 ml) extra virgin olive oil
  • 2 tbsp (30 ml) lime juice (fresh), plus more to taste
  • 1 small garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Shake the dressing in a jar to combine.
  2. Chop the prawns into 1.75 – 2 cm / 2/3” pieces.
  3. Place all salad ingredients in a bowl.
  4. Pour the dressing over the salad.
  5. Toss very gently using a rubber spatula.
  6. Adjust the taste with more lime juice if desired.
  7. Serve immediately!

How to Serve Prawn Mango Avocado Summer Salad with Lime Dressing

This salad is best served fresh, as it highlights the flavors of the ingredients. You can serve it as a light lunch or as a side dish with grilled fish or chicken. It’s vibrant and colorful, making it a fantastic addition to any summer gathering or picnic.

How to Store Prawn Mango Avocado Summer Salad with Lime Dressing

If you have leftovers, you can store the salad in an airtight container in the fridge. However, note that the avocado may brown, and the salad won’t taste as fresh the next day. It’s best to store the dressing separately and add it just before serving for optimal flavor.

Tips to Make Prawn Mango Avocado Summer Salad with Lime Dressing

  • Use fresh, ripe ingredients for the best flavor.
  • Adjust the seasoning to your liking. If you prefer more acidity, add extra lime juice.
  • If you’re not a fan of prawns, you can substitute with grilled chicken or tofu.

Variation

You can switch up the vegetables by adding bell peppers, cucumber, or even corn for added texture. Feel free to customize the dressing with your preferred herbs or spices.

FAQs

1. Can I use frozen prawns?
Yes, you can use frozen prawns. Just make sure to thaw them completely before using.

2. Is this salad suitable for meal prep?
It can be prepared in advance, but the avocado may brown. For the best results, keep the dressing separate until you are ready to eat.

3. How can I make this salad more filling?
You can add cooked quinoa or couscous to the salad to make it more substantial.