Prawn, Mango and Avocado Salad

This Prawn, Mango, and Avocado Salad is the perfect balance of sweet, tangy, and savory! Juicy prawns, sweet mango, and creamy avocado come together with a zesty lime dressing

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Course: Light Meal, Salad

Cuisine: Australian

Keyword: Asian Chicken Salad, Prawn and Mango, Prawn Salad

Prep Time: 15

Servings:

Calories: 266kcal

Equipment

1 small bowl or jar (for the dressing)
1 large salad bowl or platter

Ingredients

For the Salad:

300 g large king prawns/ shrimp (cooked) peeled and deveined and cut into thirds
1 just ripe mango peeled and diced
1 just ripe avocado diced
1 cucumber sliced or cut into ribbons
100 g mixed greens such as baby spinach, arugula, or lettuce
3 shallots/ scallions thinly sliced
1 tbsp peanuts
fresh coriander cilantro leaves for garnish

For the Dressing:

2 tbsp olive oil
1 tbsp soy sauce
2 tbsp lime juice freshly squeezed
1 tsp sugar
1 tsp fish sauce
1 birds eye chilli (optional for heat) thinly sliced

Instructions

Prepare the Dressing:

In a small bowl, whisk together olive oil, soy, lime juice, sugar, fish sauce and chilli. Stir until sugar has dissolved.

Assemble the Salad:

On a large plate or salad bowl, arrange the mixed greens as the base.
Add the diced mango, avocado, cucumber on top.
Place the prawns over the salad, distributing them evenly.
Sprinkle over shallots (scallions) and peanuts.
Garnish with fresh coriander leaves.

Drizzle and Serve:

Pour the lime dressing over the salad.
Serve immediately for the best flavor.
Serve with lime wedges on the side for extra zest!

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