A terrific almost no-cook meal option or a great summer salad for a crowd. This is also how I make prawns (shrimp) stretch further!
Prawns and mango are the star ingredients in this summer salad, but just look at all the other goodness we’ve got here…. Creamy avocado – umm, hello! Juicy cherry tomatoes, fresh leafy greens, freshness from red onion and coriander/cilantro, all tossed through with a zesty lime dressing..
Prawn Mango Avocado Summer Salad with Lime Dressing Recipe
Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.
Ingredients
SALAD:
- 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 1.5cm / ½” pieces
- 1 large ripe avocado , cut 1.5cm / ½” pieces
- 75 g / 2.5 oz rocket / arugula , roughly chopped
- 250 g / 8oz cherry tomatoes , halved
- 1/2 red onion , finely sliced
- 1/4 cup coriander / cilantro leaves , finely chopped
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) lime juice (fresh), plus more to taste
- 1 small garlic clove , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Shake Dressing in a jar.
- Chop prawns into 1.75 – 2 cm / 2/3” pieces.
- Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!