Prawn, Mango & Avocado Salad is a stunning combination of sweet, succulent prawns paired with tropical mango and creamy avocado, all brought together with a zesty lime dressing that makes every bite burst with fresh, vibrant flavors. This elegant salad showcases the perfect balance of textures – tender prawns, buttery avocado, juicy mango, and crisp greens – while the citrus dressing adds a bright note that ties all the ingredients together beautifully. What makes this salad special is how it feels both light and satisfying, making it perfect for warm weather dining or any time you want something that feels fresh and luxurious. This recipe serves 4 people as a main course or 6 as a starter, and it’s ideal for entertaining, special lunches, or when you want to treat yourself to something that tastes like a tropical vacation.
Selecting Your Premium Ingredients
For the freshest prawn salad, you’ll need:
- 1.5 pounds large cooked prawns, peeled and deveined
- 2 ripe mangoes, peeled and diced
- 2 ripe avocados, diced
- 4 cups mixed salad greens (arugula, baby spinach, and lettuce)
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
For the zesty lime dressing:
- 1/4 cup fresh lime juice (about 3-4 limes)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Choosing Perfect Prawns
The key to an outstanding prawn salad starts with selecting high-quality seafood. If buying fresh prawns, look for ones that are firm, translucent, and smell like the ocean – never fishy. For convenience, you can use pre-cooked prawns, but make sure they’re large and plump.
If using frozen prawns, thaw them completely in the refrigerator overnight or under cold running water. Pat them completely dry with paper towels before using. If you’re cooking raw prawns yourself, boil them in salted water for 2-3 minutes until pink and curled, then immediately plunge into ice water to stop the cooking process.
Preparing the Tropical Fruits
Selecting ripe mango is crucial for this salad. The fruit should yield slightly to gentle pressure and have a sweet, floral aroma near the stem end. To dice the mango, slice off both sides close to the pit, score the flesh in a crosshatch pattern, then scoop out the cubes with a spoon.
For the avocados, choose ones that are ripe but still firm – they should yield to gentle pressure but not be mushy. Cut them just before assembling the salad to prevent browning. Dice them into bite-sized pieces that match the size of your mango cubes for the most attractive presentation.
Creating the Zesty Dressing
In a small bowl or jar, whisk together the fresh lime juice, olive oil, honey, Dijon mustard, and minced garlic until well combined. The honey balances the tartness of the lime while the mustard adds depth and helps emulsify the dressing.
Season with salt, pepper, and a pinch of red pepper flakes if you like a subtle heat. Whisk vigorously or shake in a jar until the dressing is smooth and well blended. Taste and adjust the seasoning – you might want more lime juice for extra tang or more honey for sweetness.
Preparing the Fresh Vegetables
Wash and dry the mixed salad greens thoroughly, then tear any large leaves into bite-sized pieces. The combination of arugula, baby spinach, and lettuce provides varied textures and flavors that complement the prawns and fruit beautifully.
Slice the red bell pepper into thin strips and dice the cucumber into pieces similar in size to your mango and avocado. Slice the red onion as thinly as possible – a mandoline slicer works perfectly for this, or use a very sharp knife and steady hand.
Assembling Your Tropical Creation
Start by arranging the mixed greens on a large serving platter or individual plates. This creates a beautiful green base that showcases all the colorful ingredients that will go on top.
Scatter the cooked prawns evenly over the greens, then add the diced mango and avocado in an attractive pattern. The colors should be vibrant and appealing – golden mango, green avocado, and pink prawns against the fresh greens.
Add the sliced red bell pepper, cucumber, and red onion, distributing them evenly throughout the salad. Finally, sprinkle the chopped mint and cilantro over everything for a fresh, aromatic finish.
Dressing and Final Touches
Just before serving, drizzle the lime dressing evenly over the entire salad. Start with about three-quarters of the dressing, then add more as needed. You want every component lightly coated but not drowning in dressing.
Gently toss the salad if desired, or leave it beautifully arranged for a more elegant presentation. The choice depends on whether you’re serving it family-style or as individual plated portions.
Serving Your Tropical Masterpiece
This recipe serves 4 people as a satisfying main course or 6 as an elegant starter. The combination of protein-rich prawns and healthy fats from the avocado makes it surprisingly filling despite feeling light and fresh.
Serve immediately after dressing to prevent the avocado from browning and to maintain the crispness of all the vegetables. Provide extra lime wedges on the side for those who want an additional citrus boost.
Perfect Pairing Suggestions
This salad pairs beautifully with crusty bread or pita triangles for a more substantial meal. For entertaining, serve alongside coconut rice or quinoa to make it even more filling. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the tropical flavors perfectly.
For a complete summer meal, add some grilled corn on the cob or a light soup like gazpacho to round out the menu.
Customization Options
This versatile salad welcomes many variations. You can substitute the prawns with grilled chicken or salmon for different protein options. Other tropical fruits like papaya or pineapple work beautifully in place of or alongside the mango.
For extra crunch, add toasted coconut flakes, pine nuts, or pumpkin seeds. Different herbs like basil or dill can replace the mint and cilantro for unique flavor profiles.
Storage and Make-Ahead Tips
While this salad is best served fresh, you can prepare many components in advance. Cook the prawns, prepare the dressing, and chop the vegetables up to 24 hours ahead, storing everything separately in the refrigerator.
Cut the avocado and assemble the salad just before serving to maintain the best texture and prevent browning. If you must prepare the avocado in advance, toss it with a little lime juice and store covered in the refrigerator for up to 4 hours.
The tropical combination of flavors makes this salad feel like a special occasion every time you serve it, bringing sunshine and fresh, healthy ingredients to your table in the most delicious way possible.
