Prawn Mango Avocado Summer Salad Recipe

If you’re craving something that feels like a sunny hug on a plate, you’re going to adore this Prawn Mango Avocado Summer Salad Recipe. It’s bright, fresh, and satisfyingly light, yet it packs enough protein and flavor to keep you full and happy. Whether you’re whipping this up for a quick lunch, a picnic, or a laid-back dinner, you’ll find that it’s one of those dishes you want to make on repeat all summer long!

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Ingredients You’ll Need

The magic of this Prawn Mango Avocado Summer Salad Recipe lies in how these fresh ingredients come together effortlessly. The sweet mango and creamy avocado balance the savory prawns beautifully, while the zingy lime dressing ties it all together. When shopping, pick ripe but firm mangoes and perfectly ripe avocados to get that luscious texture everyone loves.

• Cooked risoni/orzo or similar: I like risoni because its tiny pasta shape blends well without overpowering the salad’s delicate flavors.
• Cooked peeled prawns/shrimp: Fresh or high-quality cooked prawns make all the difference—avoid those that taste rubbery or bland.
• Mango: Look for mangoes that smell sweet and yield slightly when you press them gently—perfect for juicy chunks.
• Ripe avocado: Make sure it’s ripe but not mushy, so it holds shape when cut into pieces.
• Rocket/arugula: Adds a peppery bite that livens up the salad.
• Cherry tomatoes: Sweet and juicy, I love how they pop with every bite.
• Red onion: Finely sliced for a subtle sharpness that contrasts the creamy and sweet components.
• Coriander/cilantro leaves: Fresh and finely chopped to give that herbaceous lift.
• Extra virgin olive oil: Choose a good quality one for a rich, fruity dressing base.
• Fresh lime juice: The star of the dressing – fresh always beats bottled for brightness and zing.
• Garlic clove: Minced finely to infuse just a hint of warmth without overpowering.
• Salt and black pepper: To season perfectly and round out flavors.

Variations

I love making this salad my own depending on what’s in season or what my family’s craving — it’s a recipe that’s mad easy to customize. Feel free to swap out ingredients or adjust quantities to your taste; it’s all about having fun and enjoying fresh summer flavors.

• Using quinoa instead of risoni: I’ve made this with quinoa a bunch of times, and it adds a nice nuttiness plus extra protein, perfect if you want gluten-free.
• Adding crunchy nuts: Toasted almonds or cashews bring an unexpected crunch that my kids always ask for.
• Mild spice: A pinch of chili flakes or some diced jalapeño can add a nice gentle heat, especially when serving with lime wedges on the side.
• Herbs swap: Try fresh basil instead of coriander for an Italian twist that’s just as delicious.

How to Make Prawn Mango Avocado Summer Salad Recipe

Step 1: Whisk Together the Lime Dressing

My favorite trick is to shake the lime dressing ingredients—extra virgin olive oil, fresh lime juice, minced garlic, salt, and pepper—in a jar until they emulsify. It blends so much better than stirring in a bowl. This dressing feels light and lively, adding the perfect zing that lifts the whole salad.

Step 2: Chop the Prawns and Fresh Ingredients

Chop your cooked prawns into bite-sized pieces, around 1.75 to 2 cm (2/3”). You’ll want them easy to pick up with a fork but not so tiny that they get lost. Then, carefully dice the mango and avocado into similarly sized cubes. The key here is uniformity—it helps every forkful get a little bit of everything!

Step 3: Combine All Salad Ingredients

Place the prawns, mango, avocado, cooked risoni/orzo, cherry tomatoes, rocket, red onion, and coriander in a large salad bowl. Pour the dressing over the top and gently toss everything together using a rubber spatula. Being gentle keeps the avocado from getting mushy and maintains the salad’s pretty colors. Don’t hesitate to taste and adjust with more lime juice or seasoning if you like it tangier.

Step 4: Serve Immediately and Enjoy

This salad is best enjoyed fresh—serve it right away while the flavors are bright and the textures crisp. If you try to make it ahead, the avocado can brown, and the salad might start to lose its charm. But hey, more reason to eat it quickly!

How to Serve Prawn Mango Avocado Summer Salad Recipe

Garnishes

I often sprinkle some extra roughly chopped coriander leaves and a few lime wedges around the plate — they make it look inviting and encourage guests to add a little extra zing if they want. For added crunch, a handful of toasted pumpkin seeds or crushed cashews works wonders.

Side Dishes

This salad pairs beautifully with crusty bread or grilled fish if you want something extra on the side. For a casual meal, some simple garlic butter prawns or crispy roasted potatoes complement the fresh salad flavors spectacularly.

Creative Ways to Present

For special occasions, I’ve served this salad layered in glass jars or as a colorful salad bar where everyone can customize their portions. It’s also gorgeous spooned into ripe avocado halves or mango boats for a tropical, eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

I’ve found that if you plan to store leftovers, keep the dressing separate and add it just before serving. Avocado does brown quickly, so if that’s unavoidable, sprinkle a little lime juice on the avocado bits to slow oxidation.

Freezing

I don’t recommend freezing this salad because the avocado and fresh ingredients tend to get mushy and lose their texture upon thawing. It’s best enjoyed fresh for that perfect summer crunch and creaminess.

Reheating

This salad is meant to be served cold, so reheating isn’t necessary. If you have leftovers without avocado or dressing, you could warm the risoni and prawns gently before mixing them fresh with diced mango and avocado.

FAQs

Final Thoughts

This Prawn Mango Avocado Summer Salad Recipe has become a staple in my house because it’s one of those rare dishes that feels both indulgent and healthy at the same time. The balance of flavors and textures is just spot-on: sweet, creamy, crunchy, and tangy all at once. I promise once you try it, you’ll be reaching for it all summer long, too. Give it a go – you won’t regret bringing this little burst of sunshine to your table!

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