Description
This vibrant Prawn Mango Avocado Summer Salad with Lime Dressing is a refreshing and colorful dish perfect for warm weather. It combines succulent cooked prawns, sweet mango, creamy avocado, and fresh vegetables tossed in a tangy lime and olive oil dressing. Light yet satisfying, this salad highlights bright flavors and quick preparation, ideal for a healthy lunch or easy dinner.
Ingredients
Salad Ingredients
- 2.5 cups cooked risoni/orzo or similar
- 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
- 75g (2.5 oz) rocket/arugula, roughly chopped
- 250g (8 oz) cherry tomatoes, halved
- ½ red onion, finely sliced
- ¼ cup coriander/cilantro leaves, finely chopped
Dressing
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lime juice, plus more to taste
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Dressing: Shake the olive oil, fresh lime juice, minced garlic, salt, and black pepper vigorously in a jar until well combined to create a bright and tangy dressing.
- Chop the Prawns: Cut the cooked peeled prawns into bite-sized pieces approximately 1.75–2 cm (2/3”) long for easy eating and balanced texture in the salad.
- Assemble the Salad: In a large mixing bowl, combine the cooked risoni/orzo, chopped prawns, mango pieces, avocado pieces, chopped rocket, halved cherry tomatoes, finely sliced red onion, and chopped coriander leaves.
- Toss with Dressing: Pour the prepared lime dressing over the salad ingredients. Using a rubber spatula, gently toss the salad to evenly distribute the dressing without bruising the avocado or mango.
- Adjust and Serve: Taste the salad and add additional fresh lime juice if desired to enhance brightness. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- Cooked risoni/orzo can be prepared in advance and chilled before mixing in the salad.
- Use fresh, fully ripe mango and avocado for optimal sweetness and creaminess.
- Toss the salad gently to avoid mashing the avocado and mango pieces.
- This salad is best enjoyed fresh and not stored for long periods as avocado can brown.
- Feel free to substitute rocket/arugula with baby spinach or mixed greens if preferred.