Dinner

Prawn Mango Avocado Summer Salad with Lime Dressing Recipe

ByMaya Arden January 23, 2026January 23, 2026

Introduction

This prawn mango avocado summer salad is a vibrant, refreshing dish perfect for warm days. Combining juicy mango, creamy avocado, and tender prawns with a zesty lime dressing, it’s light yet satisfying. It’s easy to prepare and makes a great quick lunch or side.

This is a close-up of a colorful salad in a white bowl, placed on a white marbled surface. The salad has several layers: the base is made of small orzo pasta grains, mixed with bright green spinach leaves. On top, there are vibrant chunks of orange mango and green avocado pieces, scattered with juicy red cherry tomatoes and small shrimp pieces with white and pink stripes. Thin slices of purple-red onion add a sharp color contrast, and fresh herbs are sprinkled throughout. A slice of lime is visible at the lower left corner, adding a fresh touch. The textures vary from soft avocado and shrimp to firm tomatoes and crunchy onion. A silver spoon is partly inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups cooked risoni or orzo
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
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

Step 1: Combine the olive oil, lime juice, minced garlic, salt, and black pepper in a jar and shake well to make the dressing.
Step 2: Chop the cooked prawns into pieces about 1.75–2 cm (2/3”) long.

Step 3: In a large bowl, gently toss together the cooked risoni, chopped prawns, mango, avocado, rocket, cherry tomatoes, red onion, and coriander.
Step 4: Pour the dressing over the salad and toss very gently with a rubber spatula to combine without mashing the avocado.
Step 5: Taste and adjust the seasoning, adding more lime juice if desired. Serve immediately for the freshest flavor.

Tips & Variations

Use cooked quinoa or couscous instead of risoni for a gluten-free option.
Swap rocket for baby spinach or mixed salad greens if preferred.
Add a handful of toasted nuts like cashews or almonds for extra crunch.

For a spicier kick, include a small chopped chili in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because of the avocado and lime dressing, it’s best eaten fresh to avoid browning and sogginess. If storing, keep the dressing separate and add just before serving. Leftovers can be gently reheated if desired, but this salad is best served cold or at room temperature.