Name: Prawn Mango Avocado Summer Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 12 large prawns, peeled and deveined; 1 ripe mango, peeled and diced; 1 avocado, diced; 4 cups mixed salad greens (e.g., arugula, spinach, or lettuce); 1/2 cucumber, sliced; 1/4 red onion, thinly sliced; 1 tablespoon olive oil; Juice of 1 lime; 1 tablespoon honey or agave (optional); Salt and pepper, to taste; Fresh cilantro, for garnish

This Prawn Mango Avocado Summer Salad is the perfect combination of fresh, vibrant ingredients that are both light and satisfying. With succulent prawns, juicy mango, creamy avocado, and a zesty lime dressing, this salad is ideal for a quick and healthy meal during those warm summer months.

Ingredients

12 large prawns, peeled and deveined

1 ripe mango, peeled and diced

1 avocado, diced

4 cups mixed salad greens (e.g., arugula, spinach, or lettuce)

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1 tablespoon olive oil

Juice of 1 lime

1 tablespoon honey or agave (optional)

Salt and pepper, to taste

Fresh cilantro, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large pan over medium heat. Season the prawns with salt and pepper, and cook them for 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove from the pan and set them aside to cool.

In a large mixing bowl, combine the mixed salad greens, diced mango, diced avocado, cucumber, and red onion.

In a small bowl, whisk together the lime juice, honey (if using), salt, and pepper.

Add the cooked prawns to the salad and drizzle the lime dressing over the top. Toss everything gently to combine.

Garnish with fresh cilantro leaves and serve immediately.

Servings and timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Storage/Reheating

This salad is best enjoyed fresh, as the ingredients like avocado and mango can spoil quickly. If you need to store leftovers, I recommend keeping the prawns, dressing, and salad components separate in airtight containers. The salad will last for about 1 day in the fridge. I don’t recommend reheating this salad, as it’s meant to be served cold and refreshing.

FAQs

Can I make this salad in advance?

While the salad is best fresh, you can prepare the individual components (cooked prawns, diced mango, avocado, and vegetables) in advance and store them separately. Just combine everything when you’re ready to serve.

Can I use frozen prawns?

Yes, you can use frozen prawns! Just make sure to thaw them thoroughly before cooking, and drain any excess water to ensure they cook properly.

What other greens can I use in this salad?

If you’re not a fan of arugula, spinach, or lettuce, you can use any leafy greens you prefer, such as kale, mixed greens, or even baby spinach.

Is this salad gluten-free?

Yes, this Prawn Mango Avocado Summer Salad is naturally gluten-free, making it a great option for those following a gluten-free diet.

Can I substitute the mango with another fruit?

If you’re not keen on mango, you can try substituting it with pineapple, papaya, or even berries for a different fruity twist.

Conclusion

This Prawn Mango Avocado Summer Salad is a deliciously refreshing and healthy choice, perfect for a light lunch or dinner. The balance of sweet, savory, and tangy flavors makes it incredibly satisfying. Plus, it’s super easy to prepare and packed with nutrients, making it an excellent addition to any summer meal plan. I hope you enjoy making and eating it as much as I do!

Recipe:

Prawn Mango Avocado Summer Salad

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Author: Sophia
Total Time: 15 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

This Prawn Mango Avocado Summer Salad is a refreshing combination of prawns, mango, avocado, and a zesty lime dressing, perfect for a light and healthy meal during the warm summer months.

Ingredients

12 large prawns, peeled and deveined

1 ripe mango, peeled and diced

1 avocado, diced

4 cups mixed salad greens (e.g., arugula, spinach, or lettuce)

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1 tablespoon olive oil

Juice of 1 lime

1 tablespoon honey or agave (optional)

Salt and pepper, to taste

Fresh cilantro, for garnish

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Instructions

Heat olive oil in a large pan over medium heat. Season prawns with salt and pepper and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the pan and set aside to cool.
In a large mixing bowl, combine the mixed salad greens, diced mango, diced avocado, cucumber, and red onion.
In a small bowl, whisk together lime juice, honey (if using), salt, and pepper.
Add the cooked prawns to the salad and drizzle the lime dressing over the top. Toss gently to combine.
Garnish with fresh cilantro leaves and serve immediately.

Notes

Storage: Best enjoyed fresh. Keep prawns, dressing, and salad components separate in airtight containers for storage. The salad lasts about 1 day in the fridge.

Can substitute mango with pineapple, papaya, or berries for a fruity twist.

Frozen prawns can be used; ensure they are thawed and drained before cooking.

This salad is naturally gluten-free.