A big, juicy Prawn Mango Avocado Summer Salad!! A fresh lime dressing is all you need to make this delicious summer salad.
It’s a quick and easy meal that you can make or a summer salad that will please a large crowd. This is also how I stretch prawns (shrimps) even further!
I am a fussy eater when it comes fruit in my meals. I’ve never been a fan of pork and apple. I don’t like fruity sauces on roasts, except if they are more tart or savoury than sweet.
But what about mangoes with shrimps? It’s a match made for heaven. It’s like tomato and Basil. They’re meant to be!
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
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 1.5cm / ½” pieces
1 large ripe avocado , cut 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
Shake Dressing in a jar.
Chop prawns into 1.75 – 2 cm / 2/3” pieces.
Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!