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.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1 serving
Calories: Approximately 350 kcal
Sugar: 14g
Sodium: 400mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 22g
Cholesterol: 200mg