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Prawn Mango Avocado Summer Salad Recipe

Avatar photoByLauren
Jump to Recipe· 4.5 from 148 reviews

If you’re looking for a bright, refreshing dish that just screams summer—and also happens to be healthy and satisfying—you absolutely have to try this Prawn Mango Avocado Summer Salad Recipe. I remember the first time I whipped this up; the combination of juicy mango, creamy avocado, and tender prawns tossed together with a zesty lime dressing blew me away. It’s vibrant, easy to make, and perfect for those warm days when you want something light but full of flavor.

❤️

Why You’ll Love This Recipe

  • Fresh & Flavorful: The mix of sweet mango, creamy avocado, and juicy prawns with a zingy lime dressing makes it a flavor party in every bite.
  • Quick & Easy: From chopping to tossing, this salad comes together in under 30 minutes—perfect for a busy weeknight or summer gathering.
  • Versatile Meal: Serve it as a light lunch, a side dish, or even a main meal by adding your favorite grain like risoni or quinoa.
  • Healthy & Satisfying: Packed with protein, fiber, and healthy fats to keep you feeling full and energized.
A large white bowl on a white marbled surface is filled with a colorful shrimp salad arranged in neat layers. The base layer is green leafy lettuce spread across the bowl. On top of this, there are sections of diced yellow mango on the upper right, small cherry tomatoes cut in half on the lower left, chopped green avocado pieces on the left, and cooked white rice on the lower right with a lime slice resting on it. In the center, there is a pile of small cooked shrimp mixed with thinly sliced red onions. Garnishes of chopped herbs are sprinkled over the shrimp. A few whole cooked shrimp are placed on the edge of the bowl. Next to the bowl, there are two lime halves and a small clear glass pitcher filled with yellow dressing. Photo taken with an iphone --ar 2:3 --v 7 - Prawn Mango Avocado Summer Salad, summer seafood salad, healthy mango avocado salad, quick prawn salad recipe, fresh summer salad this …

Ingredients You’ll Need

To get this salad just right, you want to use ripe, fresh ingredients that balance sweetness, creaminess, and a hint of peppery crunch. Shopping tip: Look for firm but ripe mangoes and avocados so they hold their shape when chopped.

Flat lay of cooked risoni pasta in a simple white ceramic bowl, a small white bowl with extra virgin olive oil, a small white bowl with fresh lime juice, cooked peeled prawns arranged neatly on a white plate, a large ripe mango cut into uniform cubes on a white plate, a large ripe avocado cut into cubes on a white plate, a handful of fresh rocket/arugula leaves loosely piled on a white plate, halved cherry tomatoes spread out on a white plate, thinly sliced half a red onion on a white plate, finely chopped coriander leaves in a small white bowl, one whole uncracked egg placed near the ingredients for color contrast, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Prawn Mango Avocado Summer Salad, summer seafood salad, healthy mango avocado salad, quick prawn salad recipe, fresh summer salad
  • Cooked risoni/orzo or similar: I like risoni here for its lovely texture, but quinoa or pearl couscous works beautifully too.
  • Cooked peeled prawns/shrimp: Using cooked prawns saves time; just chop them up for bite-sized pieces.
  • Large mango: Choose one that’s sweet but firm so it doesn’t turn mushy in the salad.
  • Ripe avocado: Make sure it’s just ripe—soft enough to be creamy but firm enough to hold shape when diced.
  • Rocket/arugula: Adds a peppery kick and a fresh green crunch; you can roughly chop it to spread throughout.
  • Cherry tomatoes: Sweet and juicy, halved tomatoes create little bursts of flavor.
  • Red onion: Thinly sliced for a mild zing without overpowering the other flavors.
  • Coriander/cilantro leaves: Finely chopped, they bring a fragrant, herby freshness that elevates the whole salad.
  • Extra virgin olive oil: The base for the dressing; choose a good quality one for the best flavor.
  • Lime juice (fresh): Key for that bright citrus zing in the dressing—always fresh for the best taste.
  • Garlic clove: Minced finely to infuse a gentle warmth into the dressing.
  • Salt & black pepper: Simple seasonings to bring all the flavors together harmoniously.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of tweaking this salad depending on what’s in season or how hearty I want it to be. Feel free to customize it to your taste—you really can’t go wrong!

  • Add Crunch: Sometimes I toss in toasted cashews or almonds for extra texture, and my family absolutely loves it.
  • Spicy Kick: Adding a finely chopped chili or a sprinkle of chili flakes gives the salad a lively heat—perfect if you like a bit of spice.
  • Leafy Swap: Swap rocket for baby spinach or butter lettuce if you prefer a milder, less peppery green.
  • Make it Vegan: Replace prawns with grilled tofu or chickpeas to keep it plant-based; the mango-avocado combo still shines.

How to Make Prawn Mango Avocado Summer Salad Recipe

Step 1: Shake Up the Dressing

Start by mixing your dressing in a small jar or bowl—combine the extra virgin olive oil, fresh lime juice, minced garlic, salt, and black pepper. I love shaking it up in a jar because it emulsifies nicely and you don’t have to dirty another utensil. Taste and adjust the lime juice if you want it zestier. Trust me, this zingy dressing is what really brings everything together.

Step 2: Prep the Prawns, Mango, and Avocado

Chop the cooked prawns into roughly 1.75 to 2 cm pieces so they’re bite-sized but still juicy. Cut your mango and avocado into similar-sized chunks—about half an inch works great. Here’s a tip I discovered the hard way: when cutting avocado, slice it while still in the skin, then scoop out pieces with a spoon to keep them from mashing up.

Step 3: Assemble the Salad

In a large bowl, add the cooked risoni (or your chosen grain), rocket/arugula, halved cherry tomatoes, and finely sliced red onion. Then gently fold in the prawns, mango, avocado, and chopped coriander. Pour the dressing over the top and toss very gently with a rubber spatula to avoid squishing the fruit and prawns. Taste and add extra lime juice if you want it punchier.

Serve immediately! I promise the salad tastes best fresh, but it also holds well for a few hours if you cover and chill it.

👨‍🍳

Pro Tips for Making Prawn Mango Avocado Summer Salad Recipe

  • Choose Firm Fruit: I always pick mangoes and avocados that are ripe but still hold their shape to avoid mushy salad.
  • Gentle Tossing: Use a rubber spatula and fold gently so the avocado pieces stay creamy and intact.
  • Fresh Lime Juice: Adding fresh lime juice at the end brightens the whole salad—don’t skip it!
  • Prep Ahead Tips: Cook your grains and prawns in advance to speed up assembly when you’re ready to eat.

How to Serve Prawn Mango Avocado Summer Salad Recipe

A white speckled bowl filled with a colorful salad made of small shrimp, bright yellow mango chunks, green avocado pieces, leafy spinach, and tiny white grains, all mixed together with cherry tomato halves visible. A silver spoon rests inside the bowl on the left side. Behind it, a larger white bowl holds more of the same salad, with a white marbled surface beneath. To the left, half and quarter slices of lime sit on a white cloth. On the right, a clear glass of water and two stacked white plates with two silver spoons on top can be seen. Photo taken with an iphone --ar 2:3 --v 7 - Prawn Mango Avocado Summer Salad, summer seafood salad, healthy mango avocado salad, quick prawn salad recipe, fresh summer salad

Garnishes

I like to finish this salad with a sprinkle of extra chopped coriander and a few lime wedges on the side for anyone who wants an extra zesty squeeze. Sometimes a scattering of toasted pumpkin seeds adds a lovely crunch and nutty note that complements the creamy avocado.

Side Dishes

This salad is fantastic on its own as a light meal but pairs beautifully with grilled fish or chicken if you want to serve it as part of a dinner spread. I often serve it alongside crusty garlic bread or fresh pita for a casual summer feast.

Creative Ways to Present

For special occasions, I’ve layered this salad in clear glass cups to show off the colors, making it a fun, elegant appetizer. You could also use avocado halves as little bowls and pile the salad inside for a pretty presentation that guests love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though I bet you won’t!), store them in an airtight container in the fridge for up to 24 hours. To keep the avocado from browning too much, drizzle a little extra lime juice on the salad before sealing. I find eating it the same day gives you the best texture and flavor.

Freezing

I don’t recommend freezing this salad because the creamy avocado and fresh mango don’t freeze well and lose their texture. It’s best enjoyed fresh or slightly chilled.

Reheating

This salad is served cold, so reheating isn’t really necessary. If you’re serving it with warm grains or proteins, you can reheat those components separately before combining with the salad for freshness.

FAQs

  1. Can I use raw prawns in this Prawn Mango Avocado Summer Salad Recipe?

    I recommend using cooked prawns for convenience and safety. If you only have raw prawns, make sure to thoroughly cook them first—boiling or sautéing for a few minutes until pink and opaque—before chopping and adding to the salad.

  2. What if I can’t find arugula/rocket for the salad?

    No worries! You can substitute arugula with baby spinach, butter lettuce, or any peppery green you like. It’ll change the flavor slightly but still keep the salad fresh and vibrant.

  3. How do I store leftovers without the avocado browning?

    To slow browning, toss leftover salad with extra lime juice and store it in an airtight container. Using a piece of plastic wrap pressed onto the surface to minimize air contact can also help. Still, it’s best enjoyed within 24 hours.

  4. Can I make this salad vegan?

    Absolutely! Replace the prawns with grilled tofu, chickpeas, or your favorite plant-based protein. The mango, avocado, and lime dressing will keep it fresh and delicious.

Final Thoughts

I absolutely love how this Prawn Mango Avocado Summer Salad Recipe comes together—it’s simple, colorful, and packed with flavors that just brighten up any meal. Whenever I make it, friends and family go crazy for it, asking for the recipe again and again. I hope you have as much fun making and eating it as I do. Give it a try this summer (or really, any time you want a taste of sunshine), and I’m sure it’ll become one of your go-to favorites too!

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Prawn Mango Avocado Summer Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 148 reviews
  • Author: Lauren
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 4 servings (4 – 5 people)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Modern Australian
Print Recipe

Description

This vibrant Prawn Mango Avocado Summer Salad with Lime Dressing combines juicy prawns, sweet mango, creamy avocado, and fresh vegetables tossed with a zesty lime dressing. Perfect for a light, refreshing meal or sharing at a summer gathering, this salad is both healthy and satisfying. The use of cooked risoni or orzo adds a lovely texture, making it a complete dish bursting with tropical flavors and a hint of garlic.

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
  • 75 g / 2.5 oz rocket/arugula, roughly chopped
  • 250 g / 8 oz cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • 1/4 cup coriander/cilantro leaves, finely chopped

Dressing Ingredients

  • 4 tbsp (60 ml) extra virgin olive oil
  • 2 tbsp (30 ml) fresh lime juice, plus more to taste
  • 1 small garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare the Dressing: In a jar, combine the extra virgin olive oil, fresh lime juice, minced garlic, salt, and black pepper. Shake well until all ingredients are fully emulsified, creating a bright and tangy lime dressing.
  2. Chop Prawns: Cut the cooked peeled prawns into pieces approximately 1.75 – 2 cm (2/3”) in size, ensuring bite-sized pieces for easy eating in the salad.
  3. Combine Salad Ingredients: In a large bowl, add the cooked risoni or orzo, chopped prawns, diced mango, diced avocado, roughly chopped rocket/arugula, halved cherry tomatoes, finely sliced red onion, and chopped coriander/cilantro leaves.
  4. Toss the Salad: Pour the prepared lime dressing over the salad ingredients. Using a rubber spatula, gently toss everything together very carefully to avoid mashing the avocado and mango pieces, ensuring an even coating of the dressing.
  5. Adjust and Serve: Taste the salad and add extra lime juice if desired for more acidity. Serve immediately to enjoy the salad at its freshest.

Notes

  • The recipe video provides useful tips for chopping mango and avocado perfectly.
  • Prawns, mango, and avocado combine beautifully to create a magical flavor in this salad.
  • This salad is fresh, healthy, and satisfying enough to serve as a meal or share among friends.
  • You can substitute the risoni/orzo with rice, quinoa, or pearl couscous depending on your preference.

Nutrition

  • Serving Size: 1 serving
  • Calories: 536 kcal
  • Sugar: 9 g
  • Sodium: 1085 mg
  • Fat: 24 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 21 g
  • Trans Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 7 g
  • Protein: 29 g
  • Cholesterol: 252 mg
Avatar photo

Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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