One sweltering summer afternoon, the kind where the air shimmered and even my trusty slow cooker took a day off, I found myself staring into a fridge packed with vibrant ingredients but utterly lacking inspiration. My kids, fresh from playing outside, were clamoring for something “cool and yummy,” and frankly, I was too hot to fuss with anything complicated. That’s when the idea for this incredible Prawn Mango Avocado Salad first sparkled in my mind.
I had a big bag of fresh prawns, a couple of perfectly ripe mangoes just begging to be sliced, and some creamy avocados that were at their peak. It felt like destiny. I tossed everything together with a simple lime dressing, and the moment my family took their first bite, silence fell — a rare occurrence in our bustling kitchen!
The sweet, juicy mangoes, the buttery avocado, the tender, succulent prawns, all dancing with the zesty dressing, created an explosion of flavor that instantly transported us to a tropical paradise.
This Prawn Mango Avocado Salad quickly became a beloved staple, a vibrant, refreshing dish perfect for any meal, proving that even a comfort food enthusiast like me can fall head over heels for a light, bright, and utterly delicious salad. If you’re looking for a dish that’s easy to prepare, bursting with flavor, and screams summer, then this Prawn Mango Avocado Salad is precisely what you need in your life.
Why You’ll Love This Recipe
You are absolutely going to adore this Prawn Mango Avocado Salad. First, it’s incredibly quick to prepare, making it a perfect weeknight meal or a fantastic addition to your weekend gathering. You can have this stunning Prawn Mango Avocado Salad on the table in under 30 minutes, which means less time in the kitchen and more time enjoying delicious food with your loved ones.
Second, the flavor profile of this tropical prawn salad is simply unmatched. The natural sweetness of ripe mangoes beautifully complements the rich, creamy texture of fresh avocado, while the tender, succulent prawns add a satisfying protein punch. A bright, zesty lime dressing ties all these magnificent flavors together, creating a harmonious and invigorating taste experience.
Furthermore, this Prawn Mango Avocado Salad is packed with nutrients. Avocados offer healthy fats, mangoes provide essential vitamins, and prawns give you lean protein. It’s a meal that not only tastes incredible but also makes you feel good from the inside out.
You’ll love the vibrant colors, the diverse textures, and the sheer freshness that each forkful of this Prawn Mango Avocado Salad delivers. It’s a fantastic way to bring sunshine to your plate, no matter the weather. Every bite of this Prawn Mango Avocado Salad is a little burst of summer joy!
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a truly spectacular Prawn Mango Avocado Salad. Here’s what you need to make this refreshing dish a reality:
* 1 pound (about 450g) raw prawns, peeled and deveined
* 2 large ripe mangoes, peeled, pitted, and diced
* 2 ripe avocados, peeled, pitted, and diced
* 1/2 red onion, finely diced
* 1/2 cup fresh cilantro, chopped
* 1 red bell pepper, finely diced
* 2 tablespoons olive oil (for cooking prawns)
* Salt and freshly ground black pepper, to taste
For the Lime Dressing:
* 1/4 cup fresh lime juice (from about 2-3 limes)
* 2 tablespoons olive oil
* 1 tablespoon honey or maple syrup
* 1 small garlic clove, minced (optional)
* 1/2 teaspoon red pepper flakes (optional, for a little kick)
* Salt and freshly ground black pepper, to taste
Substitutions & Variations
This Prawn Mango Avocado Salad is incredibly versatile, allowing for numerous substitutions and variations to suit your taste preferences or what you have on hand. Don’t hesitate to get creative!
Protein Power:
* Chicken: If prawns aren’t your preference, cooked and shredded chicken breast makes an excellent substitute. Simply grill or pan-fry chicken, then shred or dice it before adding to the salad.
* Fish: Flaked cooked white fish, like cod or tilapia, offers a lighter alternative.
* Tofu/Chickpeas: For a plant-based version of this tropical salad, use pan-fried tofu cubes or roasted chickpeas. They add a wonderful texture and absorb the dressing beautifully.
Fruit Fantasies:
* Pineapple: Diced fresh pineapple can replace or complement the mango, adding another layer of tropical sweetness to your Prawn Mango Avocado Salad.
* Corn: Sweet corn kernels, either fresh or thawed from frozen, provide a lovely pop of color and sweetness.
* Cucumber: Diced cucumber offers a refreshing crunch and cooling element.
Veggie Vibrancy:
* Jalapeño: For those who enjoy a little heat, a finely minced jalapeño (seeds removed for less spice) adds a delightful kick to the Prawn Mango Avocado Salad.
* Cherry Tomatoes: Halved cherry tomatoes bring extra juiciness and a touch of acidity.
* Spinach or Arugula: Serve the Prawn Mango Avocado Salad over a bed of fresh greens for an even more substantial and leafy meal.
Dressing Delights:
* Honey Mustard: A simple honey mustard dressing can offer a different flavor profile.
* Ginger-Lime: Add a teaspoon of grated fresh ginger to the lime dressing for an aromatic twist.
* Yogurt-Based: For a creamier dressing, whisk Greek yogurt with lime juice, a touch of honey, and some herbs.
Add-ins for Extra Texture:
* Nuts: Toasted cashews or slivered almonds contribute a satisfying crunch.
* Quinoa/Couscous: For a more filling meal, mix in cooked and cooled quinoa or couscous, transforming your Prawn Mango Avocado Salad into a hearty grain bowl. These variations ensure you can enjoy a delicious and exciting Prawn Mango Avocado Salad time and time again!
Step-by-Step Instructions
Crafting this delightful Prawn Mango Avocado Salad is straightforward and rewarding. Follow these simple steps for a perfect outcome every time:
1. Prepare the Prawns: First, pat your peeled and deveined prawns dry with paper towels. This step ensures they sear beautifully.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the prawns in a single layer, making sure not to overcrowd the pan. Season them lightly with salt and pepper.
Cook for 2-3 minutes per side, or until they turn opaque and pink. Avoid overcooking, as this can make them tough. Remove the cooked prawns from the skillet and set them aside to cool slightly.
2. Chop the Salad Components: While the prawns cool, prepare your fresh ingredients. Dice the ripe mangoes into bite-sized pieces.
Cut the avocados into similar cubes. Finely dice the red onion and red bell pepper. Chop the fresh cilantro.
Place all these vibrant ingredients into a large mixing bowl.
3. Whisk the Dressing: In a small bowl, whisk together all the lime dressing ingredients: fresh lime juice, olive oil, honey (or maple syrup), minced garlic (if using), red pepper flakes (if using), and a pinch of salt and pepper.
Whisk vigorously until the dressing is well combined and slightly emulsified. Taste and adjust seasonings as needed; you might want more lime for tang or honey for sweetness.
4.
Assemble the Prawn Mango Avocado Salad: Add the cooled, cooked prawns to the large mixing bowl with the chopped mango, avocado, red onion, red bell pepper, and cilantro.
5. Dress and Serve: Pour the prepared lime dressing over the salad ingredients.
Gently toss everything together until all components are evenly coated with the dressing. Be careful not to mash the avocado. Serve your fresh Prawn Mango Avocado Salad immediately to enjoy it at its best.
Pro Tips for Success
Achieving the perfect Prawn Mango Avocado Salad involves a few clever tricks that will elevate your dish from good to absolutely fantastic. I want you to experience the best possible version of this salad!
* Choose Ripe Produce: The success of this Prawn Mango Avocado Salad hinges on the ripeness of your mangoes and avocados. For mangoes, look for ones that are fragrant and slightly soft to the touch but not mushy. Ripe avocados will yield gently to pressure when squeezed.
If your avocados are hard, they’re not ready. If they’re too soft, they’ll be stringy or bruised.
* Prep Prawns Properly: Always pat your prawns completely dry before cooking.
Excess moisture will steam the prawns instead of searing them, preventing that lovely pink, slightly caramelized exterior. Cook them quickly and don’t overcrowd the pan; otherwise, their temperature will drop, and they will release water.
* Dice Evenly: Aim for uniform dice sizes for your mangoes and avocados.
This ensures every bite of your Prawn Mango Avocado Salad offers a balanced combination of flavors and textures. It also makes the salad visually appealing.
* Don’t Overdress: Add the dressing gradually and toss.
You want the ingredients coated, not swimming. You can always add more, but you can’t take it away.
* Serve Immediately: The Prawn Mango Avocado Salad is truly best enjoyed fresh.
Avocados tend to brown quickly once exposed to air, and the dressing can make other ingredients slightly soggy over time. Prepare and serve this Prawn Mango Avocado Salad right away for the ultimate taste and texture experience.
* Season as You Go: Don’t forget to season the prawns with salt and pepper while cooking.
Storage & Reheating Tips
This Prawn Mango Avocado Salad is truly at its peak when served fresh, primarily because avocados tend to brown rapidly once cut and exposed to air. However, if you do find yourself with leftovers, or if you want to prep certain components ahead of time, here are Sophia’s tips:
Immediate Storage (Best for an Hour or Two):
* If you know you’ll have leftovers or are preparing this Prawn Mango Avocado Salad just an hour or two before serving, gently toss it with a bit more lime juice. The acidity helps to slow down the avocado browning process.
* Transfer the Prawn Mango Avocado Salad to an airtight container.
Press a piece of plastic wrap directly onto the surface of the salad, ensuring minimal air exposure. This is crucial for maintaining freshness.
* Refrigerate promptly.
Overnight Storage (Not Recommended, But Possible):
* For best results, try to store the dressed salad for no more than 2-3 hours.
* If you must store it overnight, keep the dressing separate from the other ingredients. Store the cooked prawns, diced mango, red onion, and bell pepper in one airtight container.
Store the freshly diced avocado separately, perhaps with a squeeze of extra lime juice. Keep the dressing in a separate small container.
* When ready to serve, combine all ingredients and toss with the dressing.
The avocado may still show some browning, but the overall flavor of your Prawn Mango Avocado Salad will remain quite good.
* Reheating: This Prawn Mango Avocado Salad is explicitly designed to be a cold, refreshing dish. Reheating it would compromise the texture of the prawns and make the avocado mushy. Enjoy this Prawn Mango Avocado Salad chilled or at room temperature.
What to Serve With This Recipe
This vibrant Prawn Mango Avocado Salad shines beautifully on its own, but pairing it with the right accompaniments can turn it into an even more satisfying and well-rounded meal. Here are some of my favorite ways to serve this delicious tropical prawn salad:
* Crusty Bread or Warm Pita: A slice of crusty baguette or some warm pita bread makes a perfect companion for soaking up any leftover dressing from your Prawn Mango Avocado Salad. The contrasting textures are wonderfully satisfying.
* Light Grains: For a heartier meal, serve your Prawn Mango Avocado Salad alongside a small portion of fluffy jasmine rice or quinoa.
The grains add substance without overpowering the fresh flavors of the salad.
* Green Salad: A simple side salad with a light vinaigrette, such as mixed greens or a simple cucumber and tomato salad, can complement the Prawn Mango Avocado Salad beautifully, adding more fresh vegetables to your plate.
* Grilled Corn on the Cob: During summer, nothing beats grilled corn on the cob.
Its smoky sweetness pairs incredibly well with the zesty freshness of this Prawn Mango Avocado Salad.
* Sweet Potato Fries: For a fun and slightly indulgent side, a serving of crispy sweet potato fries adds a delightful sweetness and a different texture that works surprisingly well with the Prawn Mango Avocado Salad.
* Beverage Pairings: A crisp white wine like Sauvignon Blanc, a chilled rosé, or a refreshing sparkling water with a slice of lime would perfectly enhance the flavors of your Prawn Mango Avocado Salad.
For a non-alcoholic option, iced green tea or a homemade limeade is fantastic.
* Coconut Rice: For an extra tropical feel, serve your Prawn Mango Avocado Salad with a small scoop of creamy coconut rice. The subtle sweetness of the rice enhances the mango and adds a touch of decadence.
FAQs
Can I make this Prawn Mango Avocado Salad ahead of time?
While you can prepare some components in advance, this Prawn Mango Avocado Salad is truly best served fresh. You can cook the prawns and chop the mango, red onion, bell pepper, and cilantro a few hours ahead and store them separately in the refrigerator. However, I strongly recommend dicing the avocado and assembling the Prawn Mango Avocado Salad with the dressing just before serving to prevent the avocado from browning and to maintain the freshest texture of all ingredients.
How do I prevent the avocado from browning in my Prawn Mango Avocado Salad?
The best way to minimize avocado browning in your Prawn Mango Avocado Salad is to add it just before serving. If you must prepare it slightly in advance, toss the diced avocado with a little extra lime juice from the dressing. The acidity acts as a natural preservative. Also, when storing, press plastic wrap directly onto the surface of the salad to minimize air exposure.
What’s the best way to cook the prawns for this salad?
For this Prawn Mango Avocado Salad, pan-searing the prawns quickly in a little olive oil until they turn pink and opaque is ideal. This method yields tender, succulent prawns with a slight caramelization. Alternatively, you can grill the prawns for a smoky flavor or even boil them quickly, ensuring you don’t overcook them.
Is this Prawn Mango Avocado Salad spicy?
The basic recipe for this Prawn Mango Avocado Salad is not spicy. However, if you enjoy a kick, you can easily customize it! Add 1/2 teaspoon of red pepper flakes to the dressing or include a finely minced jalapeño (seeds removed for less heat) with the other chopped vegetables. Adjust the amount to your preferred level of spice.
Can I add other vegetables to my Prawn Mango Avocado Salad?
Absolutely! This Prawn Mango Avocado Salad is very adaptable. Consider adding diced cucumber for extra crunch, halved cherry tomatoes for a burst of juiciness, or some fresh corn kernels for additional sweetness and texture.
A handful of fresh baby spinach or arugula can also be mixed in for more greens. Experiment to find your favorite combinations for your Prawn Mango Avocado Salad!
Print
Prawn Mango Avocado Salad
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A refreshing Prawn Mango Avocado Salad that combines succulent prawns, ripe mangoes, creamy avocados, and a zesty lime dressing, perfect for summer gatherings.
Ingredients
1 pound raw prawns, peeled and deveined
2 large ripe mangoes, peeled, pitted, and diced
2 ripe avocados, peeled, pitted, and diced
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
1 red bell pepper, finely diced
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/4 cup fresh lime juice
2 tablespoons olive oil (for dressing)
1 tablespoon honey or maple syrup
1 small garlic clove, minced (optional)
1/2 teaspoon red pepper flakes (optional, for a little kick)
Instructions
- Pat prawns dry, heat olive oil in a skillet over medium-high heat, cook prawns for 2-3 minutes per side until pink, then remove from heat
- Dice mangoes, avocados, red onion, and red bell pepper; chop cilantro and place in a large mixing bowl
- Whisk together lime juice, olive oil, honey, minced garlic, red pepper flakes, salt, and pepper for dressing
- Add cooked prawns to the bowl with the chopped ingredients
- Pour dressing over salad and gently toss to combine, then serve immediately
Notes
Best enjoyed fresh to avoid avocado browning.
You can prep the ingredients ahead but assemble the salad just before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 150 mg