Prawn Mango Avocado Summer Salad Recipe

If you’re looking for a refreshingly tasty dish that screams summer in every bite, then you’re in for a treat with this Prawn Mango Avocado Summer Salad Recipe. I absolutely love this recipe because it strikes the perfect balance between sweet, tangy, and savory—all wrapped up in a light, colorful salad you can whip up in no time. Whether you’re hosting a casual backyard hangout or just craving something fresh and healthy, this salad will have you coming back for seconds (trust me, my family absolutely goes crazy for it!). So let me walk you through everything you need to know to nail this vibrant summer favorite.

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Ingredients You’ll Need

Each ingredient in this prawn mango avocado summer salad recipe plays an important role—bringing a fresh textural or flavor contrast to the bowl. When selecting produce, choose ripe mangoes and avocados for creamy sweetness and plump, fresh prawns for that subtle briny punch.

• Cooked risoni/orzo: I like risoni because it holds dressing well and adds a lovely bite, but rice or quinoa works beautifully too.
• Cooked peeled prawns/shrimp: Using cooked prawns is a time-saver; just ensure they’re fresh and firm.
• Large mango: Look for bright color and a slight give when squeezed—this means it’s ripe and juicy.
• Ripe avocado: Choose avocados that yield slightly to gentle pressure for the creamiest texture.
• Rocket/arugula: Adds peppery notes and freshness—feel free to substitute baby spinach for a milder taste.
• Cherry tomatoes: Go for firm, glossy tomatoes that burst with flavor.
• Red onion: Use thin slices to keep the onion sharp but not overpowering.
• Coriander/cilantro leaves: Finely chopped, cilantro brightens the entire salad with an herbaceous lift.
• Extra virgin olive oil: Use a good quality oil to complement the fresh ingredients.
• Fresh lime juice: Freshly squeezed is key—it gives you that crisp zing you’ll crave.
• Garlic clove: Minced finely so the flavor spreads evenly without biting.
• Salt and black pepper: Season modestly; you can always add more after tasting.

Variations

I love to mix things up with this prawn mango avocado summer salad recipe depending on what’s in season or my mood. The key is to keep it fresh and balanced, but feel free to make it your own!

• Add Crunch: Toss in toasted nuts like cashews or almonds for an extra satisfying texture—I did it once and my guests asked for the recipe immediately!
• Spicy Kick: If you enjoy spice, add finely chopped chili or a dash of chili flakes to the dressing for some warmth.
• Swap Greens: Try baby kale or mixed salad greens if you want a more substantial leafy base.
• Vegetarian Version: Replace prawns with grilled halloumi or marinated tofu for a plant-based twist.

How to Make Prawn Mango Avocado Summer Salad Recipe

Step 1: Shake Up Your Dressing

This is where the magic begins! Combine extra virgin olive oil, fresh lime juice, minced garlic, salt, and black pepper in a small jar. Give it a vigorous shake until everything’s well mixed and fragrant. I find shaking the dressing in a jar helps emulsify the oil and lime juice, so every bite gets that perfect tangy touch.

Step 2: Prep the Prawns and Produce

Chop the cooked peeled prawns into roughly 1.75 to 2 cm (about 2/3 inch) chunks. This helps distribute them evenly through the salad so you get a little protein in every forkful. Next, dice your mango and avocado into similar-sized pieces—about 1.5 cm or ½ inch cubes work beautifully to keep the texture consistent.

Step 3: Toss Together the Salad

In a large bowl, place your cooked risoni (or chosen grain), chopped prawns, mango, avocado, rocket, cherry tomatoes, finely sliced red onion, and chopped coriander. Pour over the dressing, and gently toss everything together using a rubber spatula. Be gentle here—especially around the avocado—because you want to coat everything with the dressing without turning it into a mush. Taste, then add more lime juice if you want extra zing. Serve immediately; this salad just doesn’t wait!

How to Serve Prawn Mango Avocado Summer Salad Recipe

Garnishes

I often sprinkle freshly chopped coriander leaves and a few extra rocket leaves on top for a pop of color and brightness. Sometimes I add a few toasted pumpkin seeds for subtle crunch—it’s a little extra magic that elevates the whole dish.

Side Dishes

This summer salad pairs beautifully with grilled seafood or chicken, crusty garlic bread, or simply alongside a chilled glass of white wine for an easy, elegant meal. I love serving it at summer picnics because it’s filling yet light.

Creative Ways to Present

For special occasions, I like to serve this salad in hollowed-out mango halves—it looks stunning and doubles as a natural bowl! Another fun idea is layering it in clear glass jars for a vibrant salad parfait that’s colorful and travel-friendly.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (not that it often happens), store the salad in an airtight container in the fridge for up to 24 hours. I recommend keeping the avocado and dressing separate if you plan to store it longer to prevent browning and sogginess.

Freezing

I don’t recommend freezing this salad because the fresh avocado and cooked prawns don’t freeze well—they lose their texture and freshness. Instead, aim to enjoy it fresh or within a day or two refrigerated.

Reheating

This salad is best served cold or at room temperature. If your grains have cooled in the fridge and feel a bit firm, you can warm just the risoni slightly and toss it back with the fresh ingredients and dressing. Just avoid microwaving the whole salad as the avocado and prawns turn tough.

FAQs

Final Thoughts

This prawn mango avocado summer salad recipe has become one of my absolute favorites during the warmer months, and I’m confident you’ll love it too. It’s light yet satisfying, brimming with fresh flavors and textures that feel like a little tropical vacation on your plate. Share this recipe with your friends or family, and watch it become the star of your summer meals. Trust me, once you try it, you’ll wonder why you didn’t make it sooner!

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