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Home Prawns/Shrimp

Prawn Mango Avocado Summer Salad

By:Nagi
Published:2 Jan '19Updated:5 Feb '23
120 Comments
Recipe v Video v Dozer v

A big, juicy Prawn Mango Avocado Summer Salad!! Tossed with a fresh lime dressing, this is a magical combination of textures and flavours that’s summer in a (giant) bowl.

A terrific almost no-cook meal option or a great summer salad for a crowd. This is also how I make prawns (shrimp) stretch further!

Close up overhead photo of Prawn Mango Avocado Summer Salad with Lime Dressing in a bowl, ready to be served

Summer Salad – Prawns, Mango and Avocado!

I’m a bit fussy when it comes to fruit in meals. I never got on board the pork with apple thing. I’m not really a big fan of fruity sauces with roasts unless it errs more towards savoury or tart than sweet.

But mangoes with prawns? It’s a match made in heaven. It’s like tomato and basil. They are just meant to be!

Not that I’ve stopped there. Prawns and mango are the star ingredients in this summer salad, but just look at all the other goodness we’ve got here…. Creamy avocado – umm, hello! Juicy cherry tomatoes, fresh leafy greens, freshness from red onion and coriander/cilantro, all tossed through with a zesty lime dressing..

Who ever said salads are boring….! 😂

Prawn Mango Avocado Summer Salad with Lime Dressing overhead photo

Ingredients in Prawn Mango Avocado Summer Salad with Lime Dressing

Make less prawns stretch further

You may have noticed that the prawns in this Summer Salad are chopped, which is a bit unusual. I do this for two reasons:

1. Stretch the prawns further – Big, juicy, bright orange prawns are in their prime during summer, but they aren’t cheap! Especially if you get really good quality ones.

So this is how I make less prawns go further. By chopping them, you get to have a bit of prawn in every single bite rather than just 5 prawns on your plate that disappear in 5 seconds. (Oh wait, is that just me? 😂)

2. Eat with a spoon – chopped = food you can eat with a spoon of which I am a big fan. Partly convenience (eg eyes remain glued to TV / book whilst eating), partly laziness (no need to cut with knife and fork). Partly greediness (you can shovel way more in your mouth in one go).

Risoni / orzo and shrimp

Make it a meal

This is a Summer Salad that’s intended to be a meal. And while it would be lower calorie to skip out on any type of carb, I like to fill this salad out using risoni / orzo, rice (any type) or quinoa (see this recipe for how to cook it). You’ll love how it soaks up all the flavour from the juicy prawns, mango and the dressing!

Giant couscous (pearl couscous) would also be ideal in this (cook it the way I do in this Israeli Couscous Salad). If you’re making this to impress, try using Wild Rice instead of risoni (cook it per this Wild Rice Salad recipe). The black colour and nuttiness of the rice looks and tastes spectacular!

Prawn Mango Avocado Summer Salad with Lime Dressing in a white bowl, ready to be eaten

How to make it

This is a straight forward recipe that calls for more chopping than anything else! Make the Lime Dressing first (just olive oil, fresh lime juice, garlic, S&P) to give the flavours time to meld. Cook the risoni/orzo. And meanwhile, chop the other ingredients, then bring it all together.

How to make Prawn Mango Avocado Summer Salad with Lime Dressing

How to dice mango

Quick tip! Here’s an easy way to dice mango: Cut the cheeks off, score a grid in the flesh, then run a spoon around the rim then scoop the flesh out. And like magic, cubes of mango come tumbling out!

Depending on the size of your mango, some of these cubes will probably be larger than ideal so just cut them a bit smaller.

How to dice mango

Prawn Mango Avocado Summer Salad with Lime Dressing in a bowl, ready to be served

I just realised that I’ve used far more photos than necessary for such a simple Summer Salad.

I can’t resist. The self confessed Queen of Brown Foods (curries, gravies etc) is overly excited to be faced with all the beautiful colours in this salad.

Colourful food doesn’t happen often around here. Let me indulge! 😂 ~ Nagi x


Prawn, Mango Avocado Summer Salad
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Prawn Mango Avocado Salad with Risoni

Prawn Mango Avocado Summer Salad with Lime Dressing

Author: Nagi
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Mains
5 from 43 votes
Servings4 - 5 people
Tap or hover to scale
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Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.

Ingredients

Salad:

  • 2.5 cups cooked risoni/orzo or similar (Note 1)
  • 300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked)
  • 1 large mango , cut 1.5cm / ½” pieces
  • 1 large ripe avocado , cut 1.5cm / ½” pieces
  • 75 g / 2.5 oz rocket / arugula , roughly chopped (Note 2)
  • 250 g / 8oz cherry tomatoes , halved
  • 1/2 red onion , finely sliced
  • 1/4 cup coriander / cilantro leaves , finely chopped (Note 2)

Lime Dressing:

  • 4 tbsp (60 ml) extra virgin olive oil
  • 2 tbsp (30 ml) lime juice (fresh), plus more to taste
  • 1 small garlic clove , minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Shake Dressing in a jar.
  • Chop prawns into 1.75 – 2 cm / 2/3” pieces. 
  • Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!

Recipe Notes:

1. Other Options: Use anything that's fairly small so it gets soaked with all the juicy flavours going on in this salad. Risoni/orzo is my go-to for this type of salad (good shape for this type of salad, soaks up flavours well) and if I'm making to impress, I use Wild Rice (black rice looks dramatic + extra flavour from nuttiness of rice).
* Risoni / orzo (small rice shaped pasta) - use 3/4 cup uncooked, boil per packet (usually 7 minutes or so)
* Quinoa - cook per this recipe, use 3/4 cup (use recipe scaler in that recipe and adjust until uncooked quinoa amount becomes 3/4 cup)
* White Rices^ - 1 cup uncooked with 1 1/2 cups water in saucepan. Cover, bring to simmer, then turn down to medium low. Cook 12 - 15 min until water is absorbed, remove from heat, leave lid on. Stand 10 minutes, fluff, cool, use required amount for this recipe. Freeze remainder and stockpile to use for Fried Rice!
Best to use long grain or medium grain white rice, jasmine or basmati. Short grain or sushi rice also ok (but the previous listed are better). Do not use: risotto or paella rice.
* Brown Rice^ - 1 cup uncooked with 2 cups water. Cook as above except it will take 35 to 40 minutes, measure out amount required for this recipe.
* Wild Rice - cook per this recipe.
* Pearl / Giant Couscous - cook per packet
^ Hard to cook less than 1 cup. Put leftovers in freezer, stockpile and use for Fried Rice!
2. Variations / subs:
  • Rocket (arugula) - sub with baby or normal spinach, other leafy greens or shredded cabbage
  • Coriander/cilantro - sub with parsley or chives or green onion
  • Other variations - lemon instead of lime, crab or other seafood, even chopped seafood sticks! Beans instead of risoni/orzo or for a low carb option, try cauliflower rice.
  • Add ins - corn, cucumber, shaved fennel, cooked diced capsicum/bell peppers or zucchini
3. Servings  - This will serve 4 to 5 people as a main, or 10 to 12 as a side salad with a selection of other dishes. It would be a terrific side to take to a gathering!

Nutrition Information:

Calories: 536cal (27%)Carbohydrates: 51g (17%)Protein: 29g (58%)Fat: 24g (37%)Saturated Fat: 3g (19%)Cholesterol: 252mg (84%)Sodium: 1085mg (47%)Potassium: 665mg (19%)Fiber: 7g (29%)Sugar: 9g (10%)Vitamin A: 1240IU (25%)Vitamin C: 44.3mg (54%)Calcium: 202mg (20%)Iron: 4.7mg (26%)
Keywords: Prawn Mango Avocado Salad, Summer Salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

FRESH PRAWN RECIPES TO ENJOY ALL SUMMER!

  • 5 Prawn Dipping Sauces for a giant bucket of fresh prawns

  • Prawn Mango Avocado Summer Salad with Lime Dressing (this recipe)

  • Thai Prawn Mango Avocado Salad

  • Prawn Cocktail

  • Vietnamese Rice Paper Rolls

  • Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal

  • Browse all Prawn / Shrimp Recipes

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120 Comments

  1. Arlene says

    August 23, 2021 at 6:09 am

    5 stars
    This is a brilliant salad. I’ve made it numerous times. The only change I made was doubling the salad dressing.

    Reply
  2. Denise says

    February 11, 2021 at 3:16 pm

    Can I dress this an hour or two in advance so the avocados do not brown

    Reply
    • Arlene Jackson says

      August 23, 2021 at 6:10 am

      I’ve made this in the early afternoon to have at dinner. Just gets better if you dress ahead of time.

      Reply
  3. Molly Pisula says

    January 28, 2021 at 9:23 pm

    This looks so delicious! Pinning for when mangos are in season near me!

    Reply
    • Nagi says

      January 29, 2021 at 1:57 pm

      It also works with frozen Mangoes too Molly! N x

      Reply
  4. Lynda says

    January 13, 2021 at 9:41 am

    5 stars
    This is so fresh and tangy and just “yummy” !

    Reply
  5. San says

    December 28, 2020 at 1:14 am

    5 stars
    I just made this… it is AMAZINGLY delicious! The only thing I changed was adding a bit of Mayo to the dressing.

    Reply
  6. Allie says

    December 26, 2020 at 5:15 pm

    5 stars
    Thanks Nagi, made this for Christmas lunch, along with four of your other Christmas recipes (including the orange glazed chicken) It was all amazing, but this salad was my favourite. Fantastic combination of flavours and colours. Simple too. Your recipes are always delicious! I rarely cook anything else these days.
    Hope you had good Christmas despite the lockdown. xx

    Reply
  7. Petrina Lamb says

    December 5, 2020 at 9:34 am

    Is the rice served cold with this recipe?

    Reply
  8. Amy says

    November 17, 2020 at 2:57 pm

    5 stars
    I forgot to add the avocado but the salad tasted delicious still. Our mango was slightly sour, which added a really nice tang to the salad. I’m usually not a fan of coriander, so only added very little of it (and finely chopped). Also omitted the onion, but added onion powder to the dressing…less punchy but still some oniony flavour. Definitely a salad to make again.

    Reply
    • Nagi says

      November 17, 2020 at 6:51 pm

      I’m so glad you enjoyed it Amy!! N x

      Reply
  9. Heather says

    November 15, 2020 at 1:55 pm

    5 stars
    Made this with flaked Atlantic salmon, added some cukes as I had them, and subbed rocket (not a fan) for chopped cos lettuce. Yum, light, fresh, delicious! Will make again and again, thankyou

    Reply
  10. DJ Bigness says

    September 21, 2020 at 1:15 am

    That looks so divine. Is this a salad that is meant to eat it all in one sitting? Only because the avocados will turn brown? Or will it keep as leftovers?

    Reply
    • Nagi says

      September 21, 2020 at 11:26 am

      Hi DJ, it’s better served fresh, if you wanted to keep some for leftovers, I’d keep the rocket out and add as you serve it. N x

      Reply
      • Kim says

        January 21, 2021 at 1:06 pm

        Hi but will the Avocado turn brown if not served immediately please?

        Reply
  11. Nancy says

    August 4, 2020 at 4:25 pm

    I want to make the mango and prawn salad as it’s sounds so good. I have salmon and wondered if l could use that instead of prawns?

    Reply
    • Nagi says

      August 4, 2020 at 5:44 pm

      Mmmmmm YES! That would be wonderful. Flake it into big chunks!

      Reply
      • Nancy says

        August 4, 2020 at 5:55 pm

        Thank you Nagi
        Salmon and Mango salad it will be.

        Reply
  12. Karen says

    August 4, 2020 at 11:58 am

    5 stars
    This was so delicious, I couldn’t stop eating it. So light and great for summer.

    Reply
  13. Martha Gonzalez says

    July 27, 2020 at 4:31 am

    I made this prawn, mango/avocado salad last night. The dressing we found a bit too heavy on the oil. I added a bit more lime juice but it didn’t help much. My friends opted to use a bottled balsamic dressing. When I make my own dressing I don’t put so much oil in the mix; should have listened to my instincts. We did enjoy the salad, though.

    Reply
    • Gail says

      January 4, 2022 at 8:43 pm

      I agree I added brown sugar which it needed I thought.

      Reply
    • Nagi says

      July 27, 2020 at 6:14 am

      Hi Martha! I’m sorry you thought this was heavy on oil for your taste, 1 part vinegar to 2 parts oil is actually LESS oil than most Western dressings that typically use 1 part vinegar to 3 parts oil!! N xx

      Reply
  14. boutaina says

    July 19, 2020 at 11:31 am

    5 stars
    Very Tasty, i start doing meal prep ( put it as dinner for 3 days in a large mason jar). I will definitely do it again.
    I loved it !

    Reply
  15. Leslie says

    July 10, 2020 at 10:54 pm

    5 stars
    Easy, tasty, and very flexible! I didn’t have arugula or anything similar, so I shredded some lettuce – got it a nice crunch. We gave excessive quantities of baby zucchini, so I threw a couple of those in! Super recipe! Thanks Nagi

    Reply
  16. viktoriya kingsman says

    June 19, 2020 at 5:48 pm

    5 stars
    The dressing is a kick-ass.
    Filling and at the same time light, healthy salad. All the ingredients are matching perrrfectly.
    Thank you Nagi x

    Reply
  17. Neb says

    March 24, 2020 at 10:35 am

    5 stars
    I made this twice in 2 weeks because it was so tasty. The flavours in this dish are really well balanced and the dressing could be used for other salads too. Would definitely recommend

    Reply
  18. Helen Don says

    March 9, 2020 at 6:58 pm

    Just wondering, a tin of shrimps has been sitting in my pantry for over a year,and never had the chance to use them.Would it be sacrilege to use them up in this recipe?

    Reply
    • Nagi says

      March 10, 2020 at 6:47 am

      I’d stick to fresh here Helen, I find tinned shrimp are a little grainy and the texture is different. Make a batch of fried rice and chuck them in – they will be amazing! N x

      Reply
      • Jodi says

        July 21, 2020 at 11:58 am

        5 stars
        It’s 30C here in British Columbia so that meant a cool refreshing salad
        This is now our new favorite
        So tasty and so much flavor
        I made it with prawns for me and sautéd crispy
        Skin chicken breasts for darling husband who doesn’t share my love of seafood
        Just bought 3 pounds of Flash frozen jumbo spot prawns so I can Indulge in this amazing salad throughout the next two seasons
        Thank you 💕

        Reply
  19. hanna kaczmarek says

    January 26, 2020 at 12:55 am

    5 stars
    Fantastyczne danie ,uwielbiam owoce marza i to jest pyszne .

    Reply
  20. Nancy says

    January 10, 2020 at 10:03 am

    Awesome….wish i could post my picture…

    Reply
    • Nagi says

      January 10, 2020 at 11:02 am

      I’m so glad you loved it Nancy!

      Reply
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