This mango and prawn salad is perfect for the warmer weather. The prawns are a high-protein, low-fat food that can be eaten on its own or as a side dish to complement other dishes. It’s also great for those with an allergy to shellfish or seafood. This recipe is easy to make, but still has all of the flavors you want from a summer dish.
If you love mangoes, then this recipe is for you. I’ll admit, this recipe might sound a little strange. But if you give it a chance and try it, I’m sure you’ll come to love it too!
Table of contents
- What is Prawn Mango Avocado Salad with Lime Dressing
- Taste of Prawn Mango Salad
- How to make Prawn Mango Salad with Lime Dressing
- Dressing Variations
- What can I substitute with mango?
- What to serve with mango and prawn salad
- Can I make this dish ahead of time?
- Can it be served hot or cold?
- Is it healthy?
- Expert Tips
- Prawn And Mango salad FAQs:
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.
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!
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.
What to serve with mango and prawn salad
Here are a few dishes to serve with the Prawn Mango Avocado Salad:
1. soup: A light soup such as tomato soup or miso soup would go well with this salad.
2. Main course: This salad could be served as a main course, in which case you may want to add some protein such as grilled chicken or fish.
3. Side dish: This salad would also make a great side dish to accompany a heartier main course such as steak or lamb chops.
4. Dessert: A refreshing dessert such as fruit salad or sorbet would be the perfect way to end a meal featuring this salad.
Can I make this dish ahead of time?
You can absolutely make this dish ahead of time! In fact, it’s even better when made in advance so the flavors have a chance to meld. Simply prepare everything as directed and store it in an airtight container in the fridge. The salad will keep for up to 3 days.
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.
If you’re looking for a fresh and summery salad, this prawn mango avocado salad is the perfect dish. Packed with flavor. Here are our top tips for making this salad:
– Use ripe mangoes for the best flavor. If they’re not quite ripe, leave them out on the counter for a few days or pop them in the fridge for a couple of hours.
– To save time, use pre-cooked prawns. You can usually find these in the seafood section of your supermarket.
– Be careful not to overcook the prawns – they should be pink and just cooked through.
– Use good quality olive oil and fresh lime juice for the dressing – it will really elevate the flavors in the salad.
Here are some more salad recipes that you will love:
Check out the printable recipe below and let me know what you think about this healthy Prawn Mango Salad Recipe (comments below).
A Delicious Prawn Mango Avocado Salad with Lime Dressing To Beat The Heat
- 1/2 lb. cooked shrimp peeled and deveined (cut into 1/3 small pieces)
- 1 fresh mango diced
- 1 ripe avocado diced
- 1/2 red onion diced
- 0.5 lb cherry tomatoes cut in half
- 1/4 cup fresh cilantro chopped
- 2.5 oz Rocket chopped
- 2.5 cup Orzo/Rice cooked
- 1/4 cup olive oil
- 2 tablespoons of fresh lime juice
- 1 garlic clove minced
- salt and pepper to taste
- 1. In a large bowl, mix together cooked shrimp, mango, avocado, red onion, cherry tomatoes, cilantro, and orzo or rice.
- 2. In a small bowl, whisk together olive oil, lime juice, garlic, and salt and pepper to taste. Pour over the salad mixture and toss to combine.
- 3. Serve and enjoy immediately.
Prawn And Mango salad FAQs:
Yes, you can definitely use other seafood in this salad! Try swapping out the prawns for cooked salmon, scallops, or even lobster. The key is to make sure that your seafood is properly cooked so that it doesn’t spoil the rest of the salad.
This salad is best enjoyed fresh, but it will keep in the fridge for a day or two. The key to keeping it fresh is to not add the dressing until you’re ready to eat it. If you dress the salad ahead of time, the avocado will start to brown and the mango will get mushy.