Prawn 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
Scale
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
