Prawn Mango Avocado Summer Salad with Lime Dressing Recipe
This vibrant Prawn Mango Avocado Summer Salad with Lime Dressing is a refreshing and light dish perfect for warm weather. Combining succulent prawns, sweet mango, creamy avocado, and zesty lime dressing, it offers a delightful balance of flavors and textures. Ideal as a standalone meal or a side, this salad is quick to prepare and packed with nutritious ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked ingredients)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Low Fat
Ingredients
Scale
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
- ½ red onion, finely sliced
- ¼ cup coriander/cilantro leaves, finely chopped
Dressing
- 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
- Shake Dressing: In a jar with a tight lid, combine the extra virgin olive oil, fresh lime juice, minced garlic, salt, and black pepper. Shake vigorously until all ingredients are well emulsified.
- Prepare Prawns: Chop the cooked peeled prawns into pieces about 1.75 to 2 cm (2/3”) in size to ensure even distribution throughout the salad.
- Assemble Salad: In a large bowl, combine the cooked risoni/orzo, chopped prawns, mango pieces, avocado chunks, roughly chopped rocket/arugula, halved cherry tomatoes, finely sliced red onion, and chopped coriander leaves.
- Toss with Dressing: Pour the prepared lime dressing over the salad ingredients. Gently toss using a rubber spatula to combine everything without mashing the avocado or mango.
- Adjust and Serve: Taste the salad and add more lime juice if desired for extra zest. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Use cooked risoni/orzo as the pasta base, which provides a light and neutral element to complement the salad ingredients.
- Rocket (arugula) and coriander add peppery and fresh herb flavors enhancing the overall taste.
- Gently toss the salad to avoid crushing the delicate avocado and mango pieces.
- This salad is best served fresh to maintain the texture of the ingredients.
- For a gluten-free option, substitute risoni/orzo with gluten-free pasta or quinoa.
Keywords: prawn salad, mango salad, avocado salad, summer salad, lime dressing, healthy salad, seafood salad, risoni salad
