Prawn Mango Avocado Summer Salad Recipe
Introduction
This Prawn Mango Avocado Summer Salad is a refreshing and vibrant dish perfect for warm days. Combining sweet mango, creamy avocado, and tender prawns with a zesty lime dressing, it’s light yet satisfying.
Ingredients
- 200g prawns, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 ripe avocado, peeled and diced
- 2 tablespoons lime juice
Instructions
- Step 1: Cook the prawns in boiling water for 2-3 minutes until they turn pink and are cooked through, then drain and let them cool.
- Step 2: In a large bowl, gently toss the cooked prawns with the diced mango, avocado, and lime juice until well combined.
Tips & Variations
- Use fresh lime juice for the best flavor and a bright, tangy finish.
- Add a handful of chopped fresh cilantro or mint for extra freshness.
- Substitute cooked chicken or tofu for prawns to suit dietary preferences.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day. For best texture, add avocado just before serving to prevent browning. Refrain from reheating; serve cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this salad?
Yes, frozen prawns work well. Just thaw them thoroughly before cooking to ensure even cooking and the best texture.
How do I prevent the avocado from browning?
To keep avocado from browning, toss it with lime juice right after cutting and add it to the salad just before serving.
PrintPrawn Mango Avocado Summer Salad Recipe
A refreshing and vibrant Prawn Mango Avocado Summer Salad that combines succulent cooked prawns with sweet mango, creamy avocado, and tangy lime juice for a light and healthy meal perfect for warm weather.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 250 grams prawns, peeled and deveined
- 1 large ripe mango, peeled and diced
- 1 ripe avocado, peeled, pitted and diced
- 2 tablespoons fresh lime juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: a handful of fresh cilantro leaves for garnish
Instructions
- Cook the Prawns: Bring a pot of salted water to a boil. Add the prawns and cook for 2-3 minutes until they turn pink and are cooked through. Drain and allow them to cool slightly.
- Prepare the Fruits: While the prawns are cooking, peel, pit, and dice the mango and avocado into bite-sized pieces.
- Toss Salad Ingredients: In a large mixing bowl, combine the cooked prawns, diced mango, and avocado. Drizzle with fresh lime juice and gently toss to mix, ensuring the fruit and prawns are evenly coated.
- Season and Garnish: Season the salad with salt and black pepper to taste. Optionally, garnish with fresh cilantro leaves for added flavor and color.
- Serve: Serve immediately as a light lunch or refreshing summer appetizer.
Notes
- Use fresh, high-quality prawns for the best flavor and texture.
- Ensure the mango and avocado are ripe but firm to hold their shape in the salad.
- If preferred, add a drizzle of olive oil or a sprinkle of chili flakes for an extra kick.
- This salad is best enjoyed fresh to prevent the avocado from browning.
- Can be served over a bed of mixed greens for added volume.
Keywords: Prawn mango avocado salad, summer seafood salad, light prawn salad, tropical fruit salad with prawns
