A Delicious Prawn Mango Avocado Salad with Lime Dressing To Beat The Heat

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This **prawn and mango salad** is perfect for warmer weather, and it comes together with ingredients you probably already have a soft spot for. The shrimp bring a lean, high-protein base, so the salad works just as well on its own as it does alongside other dishes, and it is a good option if you are cooking for someone with a shellfish allergy to work around in the rest of the meal. It is easy to put together, yet it still delivers all the fresh, zesty flavors you want from a summer dish.

It might sound like an unusual pairing with the shrimp and avocado, but give it a try, and I am confident you will come to love it as much as I do.

Why You’ll Love This Prawn And Mango Salad

• Ready in no time. This prawn and mango salad comes together in about 25 minutes, so you can have it on the table for a quick lunch or dinner without much fuss.
• No cooking required. The shrimp is already cooked, peeled and deveined, so all you really do is chop, mix and whisk together a simple lime dressing.
• Sweet, creamy and zesty together. Mango, avocado and the lime dressing balance each other nicely, with the shrimp, onion and tomatoes rounding out every bite.
• A complete meal in one bowl. With orzo or rice mixed right in, it holds up as a full meal on its own or as a side for a bigger spread.
• Easy to adjust. You can swap the mango for fruit like papaya or pineapple, or stir in nuts or cheese, so it is simple to make it your own.

What is Prawn Mango Avocado Salad with Lime Dressing

Prawn Mango Avocado Salad with Lime Dressing is a delicious, healthy, and easy-to-make salad. The salad is made with prawns, mango, avocado, lettuce, lime juice, and olive oil.

The lime dressing is made with fresh lime juice, olive oil, salt, and pepper. This dressing really brings out the flavors of the salad.

This Prawn Mango Avocado Salad with Lime Dressing is a really fresh and flavourful salad. The prawns add a nice protein hit and the mango and avocado provide healthy fats.

Taste of Prawn Mango Salad

The prawn mango avocado salad with lime dressing is a wonderfully fresh and zesty salad. The sweetness of the mango, the creaminess of the avocado, and the zing of the lime dressing all come together to create a delicious and healthy salad. This salad is also packed full of healthy fats, protein, and fiber, making it a great option for those looking for a nutritious meal.

The taste of mango and prawn salad is a unique and refreshing combination. The sweetness of the mangoes pairs perfectly with the prawns and creamy avocado making it a delightful dish. The zesty lime dressing adds brightness to the salad, while the fresh cilantro and mint give it a beautiful flavor. This salad is perfect for a summer BBQ or potluck.

How to make Prawn Mango Salad with Lime Dressing

This salad is so easy to make and is ready in less than 30 minutes! It’s the perfect light meal or side dish for summer. The sweet mangoes, juicy prawns, yummy avocados, and zesty lime dressing come together perfectly in this salad.

This salad is so easy to make and is packed with flavor! The prawns are cooked in a garlic chili lime marinade, then grilled to perfection. The mango, avocado, and red onion add the perfect sweetness and crunch to the salad, while the cilantro lime dressing ties everything together.

To make the salad:

1. Start by cooking the prawns. Whisk together the garlic, chili flakes, lime juice, and extra virgin olive oil in a small bowl. Season the prawns with salt and pepper, then toss with the marinade. Preheat your grill (or grill pan) to medium-high heat and cook the prawns for 2-3 minutes per side, until they’re pink and slightly charred. A ridged cast iron grill pan gives you those char lines indoors when the weather will not cooperate.

2. Meanwhile, prep the rest of the salad ingredients. Dice up the mango, avocado, and red onion into small pieces. Roughly chop the cilantro leaves.

3. To assemble the salad, start with a bed of greens (I used baby spinach leaves). Top with mangoes, avocados, red onion, grilled prawns, and cilantro leaves.

4. For the lemon-lime dressing: simply whisk together equal parts lime juice and olive oil (I used 1/4 cup each), then season to taste with salt and pepper. Drizzle over salad just before serving. Enjoy!

Dressing Variations

There are many different ways that you can dress this salad. You can use any type of dressing that you like, but we think that a lime dressing pairs best with the flavors in this dish.. If you want a little bit of sweetness in your dressing, you can add a touch of honey or agave nectar.

If you want to make the salad more substantial, you could add some chopped nuts or seeds, or even some crumbled cheese.

Just be sure to taste the dressing before adding it to the salad so that you can adjust the seasoning as needed.

What can I substitute with mango?

There are a few different fruits that would work well as a replacement for mango in this dish. Some good options include papaya, pineapple, or even diced peaches. If you want to keep the salad on the lighter side, you could also use diced cantaloupe or honeydew melon. Just be sure to add a little extra lime juice to the dressing to balance out the sweetness of the fruit. Additionally, serving this prawn mango avocado salad alongside a refreshing cantaloupe salad can make for a beautifully balanced and vibrant summer meal.

Can it be served hot or cold?

Yes, this salad can be served hot or cold. If you choose to serve it hot, simply place the prawns and mangoes in a pan over medium heat and cook until the prawns are pink and the mangoes are soft. Remove from heat and add the avocado, lime juice, and salt and pepper to taste. Serve immediately.

If you choose to serve it cold, simply cook the prawns and mangoes according to the instructions above, then allow them to cool before adding the avocado, lime juice, and salt and pepper to taste. Serve chilled.

Is it healthy?

As with any dish, there are always going to be pros and cons to its healthiness. For this prawn mango avocado salad, the pros include that it is a good source of lean protein, healthy fats, and antioxidants. The cons would be that it is high in sodium and contains some unhealthy fats. Overall, this dish is a pretty healthy option and makes for a great light meal or side salad.

Ingredient Notes

Here is a quick look at what each ingredient brings to this salad and what to pick up at the store.

• Cooked shrimp. Use shrimp that is already cooked, peeled and deveined, then cut it into small pieces of about 1/3 so it mixes evenly through the salad.
• Mango. Fresh, diced mango adds the sweet element to the salad and pairs with the shrimp and avocado.
• Avocado. Diced ripe avocado gives the salad a creamy texture alongside the mango and shrimp.
• Red onion and cherry tomatoes. Diced red onion and halved cherry tomatoes add crunch and freshness to the base of the salad.
• Cilantro and rocket. Chopped fresh cilantro and chopped rocket bring extra freshness to the mix.
• Orzo or rice. Cooked orzo or rice forms the base of the salad and bulks it out.
• Lime dressing ingredients. Olive oil, fresh lime juice, minced garlic, and salt and pepper are whisked together to make the dressing poured over the salad.

How To Make Prawn And Mango Salad

STEP 1 – In a large bowl, mix together the cooked shrimp, mango, avocado, red onion, cherry tomatoes, cilantro, and orzo or rice.

STEP 2 – In a small bowl, whisk together the olive oil, lime juice, garlic, and salt and pepper to taste, then pour the dressing over the salad mixture and toss to combine.

STEP 3 – Serve right away and enjoy.

Tips for the Best Prawn And Mango Salad

A few tips to help this salad come together well every time.

• Dice the mango evenly. Cut the mango into pieces similar in size to the avocado and shrimp so every bite has a balance of flavors.
• Use ripe avocado. Choose a ripe avocado so it dices cleanly and gives the salad its creamy texture.
• Cut shrimp into even pieces. Cut the cooked shrimp into small pieces of about 1/3 so it distributes evenly through the salad.
• Whisk the dressing well. Whisk the olive oil, lime juice, garlic, salt and pepper together thoroughly before pouring it over the salad so the flavors are evenly combined.
• Toss gently to combine. Toss the salad gently after adding the dressing so the mango and avocado keep their shape.
• Serve immediately. This salad is best served and enjoyed right after mixing, as the recipe instructs.

A mango splitter takes the flesh off the stone in one press, which makes dicing it evenly much quicker.

How To Tell When Prawn And Mango Salad Is Done

Since the shrimp used here is already cooked, peeled and deveined, there is no cooking step to watch for, so doneness comes down to how the ingredients look once combined. The mango and avocado should still hold their shape and color, and the orzo or rice should be fully cooked and tender before it goes into the bowl.

Once the dressing is poured over and tossed, every piece should be evenly coated, with the shrimp, fruit and vegetables distributed throughout rather than sitting in a pool of dressing at the bottom. At that point, it is ready to serve and enjoy immediately, just as the recipe instructs.

Make It Ahead

If you want to get a head start, you can cook the shrimp, cook the orzo or rice, and chop the mango, avocado, red onion, cherry tomatoes, and cilantro ahead of time, then store each one in a separate container in the fridge so nothing turns mushy or brown before you are ready to eat.

Whisk the lime dressing and keep it in its own container too, since mixing everything together too early will leave the avocado soft and the mango sitting in liquid. Combine the shrimp, produce, and orzo or rice in a bowl and pour the dressing over just before serving so the salad stays fresh and firm.

This way, assembling the prawn and mango salad takes only a few minutes when it is time to eat, which makes it a handy option for picnics, barbecues, or a quick lunch.

Storing Prawn And Mango Salad

• Check the stem end. Before you pick an avocado, gently flip open the small stem end at the top. If it looks green underneath, the avocado is good to use, but if it looks brown, it is best to avoid that one.
• Pick one that is not too ripe. An avocado that is a little more firm, not hard, is easier to slice cleanly for this salad. A slightly firmer avocado also tends to hold its shape and resist browning better once it is mixed in.
• Let it finish ripening on the counter. Leave the avocado at room-temperature just until it starts to feel the slightest bit squishy when you give it a gentle squeeze. Once it reaches that point, move it to the refrigerator if you are not using it right away.
• Watch the clock once it is ripe. Avocados can go from great to gross in twenty-four hours or less, so plan to use yours soon after it ripens rather than letting it sit too long.
• Store the salad itself in the fridge. Keep any leftover salad in the refrigerator in a sealed container and enjoy it within a day or two for the best texture and color.

Variations and Substitutions

This salad is easy to adjust with a few simple swaps while keeping the base recipe the same.

• Try a different carb base. Risoni/orzo, rice (any type), quinoa, giant couscous (pearl couscous), and wild rice are all suitable carb bases for this salad, and the base soaks up the flavor from the dressing and other ingredients.
• Swap the mango. Papaya, pineapple, diced peaches, cantaloupe or honeydew melon can be used instead of mango.
• Sweeten the dressing. Add a touch of honey or agave nectar to the lime dressing if you prefer a sweeter finish.
• Add crunch or richness. Chopped nuts or seeds can be added to the salad for extra crunch.
• Add crumbled cheese. Crumbled cheese can be stirred into the salad for an extra savory touch. For a different take on the same flavors, try our Chocolate Avocado Mousse. For a different take on the same flavors, try our Watermelon Salad with Feta and Mint.

What to Serve with It

Because it already includes orzo or rice mixed in, this salad holds up well as a complete meal on its own for a quick lunch or dinner, no extra sides needed.

It also works nicely on a bigger table for a picnic, barbecue or gathering, since it brings color and brightness next to heavier dishes. For that kind of spread, pair it with our Classic Potato Salad to give guests a mix of textures and flavors.

Frequently Asked Questions