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