When the sun starts to heat up and the garden bursts with color, there’s nothing quite like a fresh, vibrant salad to brighten your day. I discovered this Prawn Mango Avocado Summer Salad on a lazy afternoon, when I craved something light yet satisfying. The combination of succulent prawns, creamy avocado, and juicy mango dances on your palate, while the zesty lime dressing adds a refreshing kick that will have you coming back for more.
Perfect for a picnic, a backyard BBQ, or just a quick weeknight dinner, this salad is all about celebrating seasonal ingredients. It’s not just a dish; it’s a cheerful invitation to gather around the table and share stories, laughter, and heartwarming memories with family and friends. Plus, it’s incredibly easy to whip up, making it a trustworthy go-to for those busy days when you want to ditch takeout and enjoy homemade comfort.
Join me as we dive into this delightful recipe that pairs perfectly with warm evenings and good company—your taste buds will thank you!
Why Will You Love This Prawn Mango Avocado Summer Salad?
Freshness explodes in every bite, with ripe mango and creamy avocado dancing together to create a tropical sensation. Quick to prepare yet stunning enough for guests, this salad is a showstopper at any gathering. Healthy and nourishing, it’s an excellent way to enjoy nutrient-packed ingredients. Versatile as both a main or side dish, it fits perfectly for picnics or casual dinners. Crowd-pleaser guaranteed, your guests will rave about its vibrant flavors and stunning presentation!
Prawn Mango Avocado Summer Salad Ingredients
For the Salad
- Cooked risoni/orzo – 2.5 cups for a delightful base that soaks up the zesty dressing.
- Cooked peeled prawns/shrimp – 300–400 g adds protein and a juicy, ocean-fresh flavor.
- Large mango – Cut into 1.5 cm pieces; its sweetness pairs perfectly with the savory elements.
- Large ripe avocado – Also cut into 1.5 cm pieces; adds creaminess and healthy fats to the salad.
- Rocket/arugula – 75 g roughly chopped for a peppery bite that balances the sweetness of the mango.
- Cherry tomatoes – 250 g halved for a juicy burst of freshness and color.
- Red onion – 1/2 finely sliced for a hint of sharpness that elevates the overall flavor.
- Coriander/cilantro leaves – 1/4 cup finely chopped to brighten up the salad with a fresh, herby taste.
For the Dressing
- Extra virgin olive oil – 4 tbsp brings richness and ties all the flavors together beautifully.
- Lime juice (fresh) – 2 tbsp, plus more to taste, adds a zesty zing that complements the prawns and mango.
- Garlic clove – 1 small, minced for a subtle kick that enhances the dressing’s flavor.
- Salt – 1/2 tsp enhances the flavors and brings out the best in this Prawn Mango Avocado Summer Salad.
- Black pepper – 1/4 tsp for that perfect finishing touch of warmth.
How to Make Prawn Mango Avocado Summer Salad
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Shake the Dressing: In a jar, combine the extra virgin olive oil, lime juice, minced garlic, salt, and black pepper. Shake until well mixed and set aside to allow the flavors to meld.
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Chop the Prawns: Carefully chop the cooked prawns into 1.75 – 2 cm pieces. This will help them blend seamlessly with the other ingredients, ensuring a burst of flavor in every bite.
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Combine Ingredients: In a large bowl, place the cooked risoni, chopped prawns, mango pieces, avocado cubes, rocket, halved cherry tomatoes, red onion, and coriander. It’s a vibrant mix, full of color and flavor!
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Pour Over Dressing: Drizzle the prepared dressing over the salad mixture. This step is crucial, as it brings all those delicious flavors together!
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Toss Gently: Using a rubber spatula, toss the ingredients very gently. You want to avoid mashing the avocado while ensuring that everything is coated beautifully with the dressing.
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Adjust to Taste: Taste the salad and adjust with more lime juice if desired. This is your chance to personalize the flavor to your liking—every bite should be perfectly zesty!
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Serve Immediately: This salad is best enjoyed fresh, so serve it right away and watch your guests’ faces light up with delight!
Optional: Garnish with additional coriander leaves for a pop of green.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Prawn Mango Avocado Summer Salad
Fridge: Store leftovers in an airtight container for up to 2 days. The flavors will meld, but expect some browning of the avocado.
Freezer: It’s best not to freeze this salad, as the avocado and prawns won’t maintain their texture. Fresh ingredients are key to enjoying this Prawn Mango Avocado Summer Salad.
Reheating: If you have prawn leftovers, you can gently heat them in a skillet over low heat for a few minutes. Avoid reheating the salad as a whole, as fresh ingredients will wilt.
Tips for the Best Prawn Mango Avocado Summer Salad
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Ingredient Quality: Use ripe mango and avocado for optimal sweetness and creaminess, enhancing the overall flavor of your summer salad.
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Gentle Tossing: When combining ingredients, use a rubber spatula and toss gently to prevent mashing the avocado and ruining the salad’s texture.
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Zest it Up: Adjust lime juice to taste. Start with the recommended amount, then add more gradually, allowing guests to enjoy a perfectly zesty dish.
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Freshness Counts: Serve the salad immediately after preparing. If made too early, the vibrant colors may dull, and the avocado could brown, affecting presentation.
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Customization: Feel free to add seasonal veggies or herbs you have on hand to personalize your Prawn Mango Avocado Summer Salad even further!
What to Serve with Prawn Mango Avocado Summer Salad?
Looking to create the perfect meal? Elevate your dining experience with these delightful pairings that complement the vibrant salad.
- Grilled Chicken: Tender and marinated, it adds a savory element that pairs beautifully with the fresh flavors of the salad.
- Garlic Bread: Crispy and buttery with a hint of garlic, it’s an inviting side that balances the salad’s lightness perfectly.
- Quinoa Tabouli: Packed with herbs, this salad adds a chewy texture and a boost of freshness that enhances the meal.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio offers refreshing acidity that complements the zesty lime in the salad.
- Tropical Fruit Platter: Featuring fruits like pineapple and kiwi, it creates a colorful contrast and continues the summery vibe.
- Chocolate Mousse: Decadent yet light, this silky dessert rounds off the meal, contrasting the salad’s freshness with rich sweetness.
- Roasted Sweet Potatoes: Their natural sweetness and earthy flavor provide a hearty balance, making the meal extra satisfying.
- Mediterranean Hummus: Served with pita, it’s a creamy, flavorful addition that invites guests to indulge in delicious bites before the main dish.
- Sparkling Water: A refreshing non-alcoholic option that cleanses the palate and highlights the salad’s vibrant flavors beautifully.
- Coconut Rice: Soft and subtly sweet, this side dish enhances the tropical essence of the salad, creating a harmonious flavor journey.
Make Ahead Options
These Prawn Mango Avocado Summer Salad components are perfect for meal prep enthusiasts! You can prep the risoni, prawns, and dressing up to 24 hours in advance, allowing you to enjoy homemade comfort on busy weeknights. Cook the risoni, chop the prawns, and make the dressing (shake well before refrigerating) to keep them fresh. Keep the mango, avocado, and rocket separate until just before serving to prevent browning and wilting, ensuring every bite remains fresh and vibrant. When you’re ready to enjoy your salad, simply toss all ingredients together, add extra lime for a zesty kick, and serve for a delightful dish that feels gourmet with minimal effort!
Prawn Mango Avocado Summer Salad Variations
Feel free to get creative with this vibrant salad and make it your own!
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Spicy Heat: Add diced red chili or a dash of cayenne pepper for an exciting kick that elevates the flavor profile.
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Fruit Boost: Incorporate diced pineapple or sliced strawberries for an extra layer of sweetness and a tropical twist.
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Nutty Crunch: Toss in toasted almonds or walnuts to introduce a delightful crunch that pairs beautifully with the creamy avocado.
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Herb Swap: Experiment with fresh basil or mint instead of coriander for a unique aromatic flavor that transforms the salad.
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Vegan Delight: Replace prawns with grilled tofu or chickpeas, perfect for a plant-based alternative that’s equally satisfying.
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Grain Variation: Substitute risoni orzo with quinoa or farro for added texture and an extra nutritional boost.
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Cheesy Touch: Sprinkle crumbled feta or goat cheese on top for a creamy, tangy element that adds richness to each bite.
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Zesty Dressing: Upgrade the lime dressing with a splash of orange or grapefruit juice for a citrus medley that brightens the entire dish.
Prawn Mango Avocado Summer Salad Recipe FAQs
How do I know if my avocado is ripe?
Absolutely! A ripe avocado will have a dark skin and yield gently to pressure when you squeeze it. If it feels hard, it’s not ripe yet, so keep it at room temperature for a few days. Avoid avocados with dark spots all over, as they may be overripe or spoiled.
How should I store leftover Prawn Mango Avocado Summer Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will blend beautifully, but keep in mind that the avocado may brown somewhat. If you want the freshest taste, I recommend enjoying it right after preparation!
Can I freeze the Prawn Mango Avocado Summer Salad?
Very! It’s best not to freeze this salad, as the texture of both the avocado and prawns will suffer. Freezing fresh ingredients can result in mushiness once thawed. If you have leftover cooked prawns, consider freezing them separately for up to 3 months instead.
What should I do if I find my salad is too salty?
Don’t worry! If you find the salad is too salty, try adding more lime juice or a few diced fresh tomatoes to balance the flavors. You can also mix in some extra risoni, which will absorb excess salt, creating a more balanced taste without heavy seasoning.
Are there any allergens I should consider with this salad?
Absolutely! This Prawn Mango Avocado Summer Salad contains shellfish due to the prawns, making it unsuitable for those with shellfish allergies. If cooking for guests with dietary restrictions, you can substitute the prawns with grilled chicken or chickpeas for a delightful vegetarian version.
How can I make this salad more filling?
The more the merrier! To make this salad more substantial, consider adding a handful of toasted nuts like almonds or walnuts, or even some crumbled feta cheese for a creamy texture. Quinoa or a grain blend can also provide extra nutrition and heartiness to this delightful dish!
Delicious Prawn Mango Avocado Summer Salad to Wow Your Guests
Ingredients
Equipment
Method
- In a jar, combine the extra virgin olive oil, lime juice, minced garlic, salt, and black pepper. Shake until well mixed and set aside to allow the flavors to meld.
- Carefully chop the cooked prawns into 1.75 – 2 cm pieces to blend seamlessly with the other ingredients.
- In a large bowl, place the cooked risoni, chopped prawns, mango pieces, avocado cubes, rocket, halved cherry tomatoes, red onion, and coriander.
- Drizzle the prepared dressing over the salad mixture to bring all those delicious flavors together.
- Using a rubber spatula, toss the ingredients very gently to avoid mashing the avocado while ensuring everything is coated beautifully with the dressing.
- Taste the salad and adjust with more lime juice if desired for a perfectly zesty flavor.
- Serve immediately for the best experience and enjoy!