Prawn Mango Avocado Summer Salad with Lime Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 - 5 people
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Calories
536 kcal
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Course
Main Course
Prawn Mango Avocado Summer Salad with Lime Dressing
Description
The Prawn Mango Avocado Summer Salad features cooked risoni, a rice-shaped pasta, mixed with chopped prawns, ripe mango, and avocado cut into 1.5 cm pieces. It includes arugula for a peppery contrast, halved cherry tomatoes for juicy bursts, finely sliced red onion for sharpness, and fresh coriander leaves to add brightness. The dressing is a simple vinaigrette of extra virgin olive oil, freshly squeezed lime juice, minced garlic, salt, and black pepper, shaken together and poured over the salad ingredients. The salad is then gently tossed to coat all components without breaking the delicate fruit and seafood pieces. The combination offers varied textures from the soft avocado and mango to the firm prawns and al dente pasta, balanced by the acidity and subtle heat from the garlic-lime dressing. It is best served immediately to preserve freshness and textures. The recipe is adaptable with suggestions for substitutions such as wild rice or quinoa, different greens, and add-ins like corn or bell peppers. It serves 4 to 5 as a main dish or up to 12 as a side salad, making it versatile for gatherings or casual meals.
Ingredients
Salad:
- 2.5 cups risoni Note 1, or orzo or similar, cooked
- 300 – 400g / 10 – 12 oz prawns ~750g unpeeled whole cooked, cooked, peeled; or shrimp
- 1 Mango cut 1.5cm / ½” pieces, large
- 1 avocado cut 1.5cm / ½” pieces, large ripe
- 75 g / 2.5 oz arugula roughly chopped (Note 2, aka rocket
- 250 g / 8oz cherry tomato halved
- 1/2 red onion , finely sliced
- 1/4 cup Coriander finely chopped (Note 2, aka cilantro leaves
Lime Dressing:
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) lime juice (fresh), plus more to taste
- 1 garlic minced, small clove
- 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!
Notes
- Use small, firm-textured pasta like risoni or orzo that soaks up dressing well; wild rice or quinoa are good alternatives.
- For leafy greens, arugula can be replaced with spinach, shredded cabbage, or other salad greens.
- The salad serves about 4-5 people as a main or 10-12 as a side dish.
- Variations include substituting lemon for lime juice, or swapping prawns for crab or seafood sticks.
- Add fresh vegetables like corn, cucumber, fennel, bell peppers, or zucchini for extra flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536cal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 252mg | 84% |
| Sodium | 1085mg | 45% |
| Potassium | 665mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 44.3mg | 49% |
| Calcium | 202mg | 20% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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