If you’re craving something vibrant, fresh, and packed with delightful flavors and textures, the Prawn Mango Avocado Summer Salad with Lime Dressing Recipe is an absolute must-try. This salad perfectly balances the sweetness of mango, the creaminess of avocado, and the slight peppery bite of rocket, all tied together by succulent prawns and an invigorating lime dressing. Whether you’re looking for a light lunch or a stunning side dish, this recipe brings summer to your table in the most delicious way.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each bring something special to the bowl—whether it’s the juicy pop of cherry tomatoes, the tender bite of cooked prawns, or the zing of fresh lime juice. Every component is crucial to creating a harmonious balance of color, taste, and texture.
- 2.5 cups cooked risoni/orzo or similar: A tender pasta base that soaks up the dressing beautifully without overpowering the other flavors.
- 300 – 400g cooked peeled prawns/shrimp: Adds a satisfying seafood bite that’s both light and protein-packed.
- 1 large mango, cut into 1.5cm pieces: Brings fresh sweetness and vibrant color, elevating the salad’s summery vibe.
- 1 large ripe avocado, cut into 1.5cm pieces: Offers a creamy, smooth contrast to the crisp vegetables and juicy fruits.
- 75g rocket/arugula, roughly chopped: Adds peppery greens that provide a refreshing bite in every forkful.
- 250g cherry tomatoes, halved: Juicy bursts of sweetness and acidity that complement the rich avocado and mango.
- 1/2 red onion, finely sliced: Gives a gentle sharpness and crunch to the salad.
- 1/4 cup coriander/cilantro leaves, finely chopped: Lends a fresh herbaceous note that lifts the entire salad.
- 4 tbsp extra virgin olive oil: The dressing’s silky base, enhancing all the flavors without being overpowering.
- 2 tbsp fresh lime juice: The star of the dressing, delivering bright acidity that ties everything together.
- 1 small garlic clove, minced: Adds a subtle savory depth to the lime dressing.
- 1/2 tsp salt: To season and enhance all the natural flavors.
- 1/4 tsp black pepper: Brings just a hint of warmth.
How to Make Prawn Mango Avocado Summer Salad with Lime Dressing Recipe
Step 1: Shake Your Lime Dressing
Start by combining the olive oil, fresh lime juice, minced garlic, salt, and black pepper in a jar. Secure the lid tightly and give it a good shake until the dressing is well emulsified. This quick step ensures the flavors meld perfectly and that the dressing coats every bit of the salad evenly.
Step 2: Prepare the Prawns
Chop the cooked peeled prawns into bite-sized chunks, about 1.75 to 2 cm pieces. This makes them easy to eat and ensures each mouthful is balanced with the other fresh ingredients. The juicy prawns add a satisfying texture and wonderful seafood flavor to your salad.
Step 3: Toss It All Together
In a large mixing bowl, add the cooked risoni or orzo, chopped prawns, mango, avocado, rocket, halved cherry tomatoes, finely sliced red onion, and chopped coriander. Pour the lime dressing over the salad ingredients. Toss gently with a rubber spatula to combine everything without bruising the delicate avocado or mango pieces. Taste and add a little more lime juice if you want a brighter zing. Serve immediately for the freshest, most vibrant experience.
How to Serve Prawn Mango Avocado Summer Salad with Lime Dressing Recipe
Garnishes
To take your salad presentation to the next level, sprinkle extra chopped coriander or a few whole rocket leaves on top. A wedge of lime on the side not only adds visual appeal but gives guests the option to add an extra citrus punch.
Side Dishes
This salad shines alongside grilled seafood or chicken for a light summer barbecue. It’s also fantastic with crusty bread or a simple garlic baguette to soak up the delectable lime dressing.
Creative Ways to Present
Want to impress at your next gathering? Serve this salad in hollowed-out mango halves for a stunning, edible bowl or layer it in clear glasses for a beautiful, colorful parfait-style appetizer. Little skewers with prawns and cherry tomatoes on the side make for a fun and interactive pairing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the salad tightly covered in the refrigerator and consume within 24 hours. Avocado can start turning brown, so adding a sprinkle of lime juice before storing helps maintain its color and freshness.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The avocado and mango texture will change when frozen, and the dressing won’t separate gracefully once thawed.
Reheating
Since this is a refreshing cold salad, reheating is unnecessary. If you prefer, remove the avocado before bringing the rest of the salad to room temperature so the flavors are at their peak.
FAQs
Can I use frozen prawns for this recipe?
Absolutely, just make sure to thaw them fully and pat them dry before chopping and adding to the salad. Using pre-cooked frozen prawns is a convenient option that tastes delicious in this dish.
What can I substitute for risoni or orzo?
If you can’t find risoni or orzo, small pasta shapes like couscous or even quinoa work well. Just make sure it’s cooked and cooled before mixing into the salad.
How do I keep the avocado from browning?
The lime juice in the dressing helps prevent browning, but to be extra safe, prepare the avocado last and toss it into the salad just before serving. You can also add a touch more lime juice directly onto the avocado pieces.
Is this salad suitable for meal prep?
Yes, but it’s best to store the dressing separately and add fresh avocado just before eating to maintain the salad’s vibrant texture and flavor.
Can I make this salad vegan?
To make a vegan version, simply omit the prawns or replace them with grilled tofu or chickpeas for protein. The dressing and other ingredients are already plant-based and delicious.
Final Thoughts
This Prawn Mango Avocado Summer Salad with Lime Dressing Recipe is one of those dishes that instantly transports you to sunny afternoons and carefree gatherings. It’s simple to make, wonderfully fresh, and endlessly customizable—truly a summer salad that you’ll want to make again and again. Dive into this vibrant bowl of happiness and watch your love for salads grow!
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Prawn Mango Avocado Summer Salad with Lime Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 5 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Low Fat
Description
This vibrant Prawn Mango Avocado Summer Salad with Lime Dressing combines cooked prawns, juicy mango, creamy avocado, and fresh vegetables tossed with a zesty lime and garlic dressing. Perfect for a light, refreshing meal ideal for warm weather, this salad offers a delightful mix of textures and flavors, making it a nutritious and colorful dish that serves 4 to 5 people.
Ingredients
Salad Ingredients
- 2.5 cups cooked risoni/orzo or similar
- 300 – 400g (10 – 12 oz) cooked peeled prawns/shrimp (~750g unpeeled whole cooked)
- 1 large mango, cut into 1.5cm (½”) pieces
- 1 large ripe avocado, cut into 1.5cm (½”) pieces
- 75 g (2.5 oz) rocket/arugula, roughly chopped
- 250 g (8 oz) cherry tomatoes, halved
- ½ red onion, finely sliced
- ¼ cup coriander/cilantro leaves, finely chopped
Dressing
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lime juice, plus more to taste
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Make the Dressing: In a jar, combine the extra virgin olive oil, fresh lime juice, minced garlic, salt, and black pepper. Secure the lid and shake vigorously until the dressing is well emulsified and combined.
- Prepare the Prawns: Chop the cooked peeled prawns into bite-sized pieces approximately 1.75 – 2 cm (2/3”) in length to ensure even distribution throughout the salad.
- Toss the Salad: In a large bowl, combine the cooked risoni/orzo, chopped prawns, diced mango, diced avocado, rocket/arugula, halved cherry tomatoes, sliced red onion, and chopped coriander. Pour the prepared lime dressing over the salad. Using a rubber spatula, toss everything very gently to coat all ingredients without mashing the avocado. Taste and adjust seasoning with additional lime juice if desired. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Use cooked risoni/orzo pasta as the base for a light grain element; it can be substituted with other small pasta shapes if preferred.
- Rocket/arugula can be replaced with other leafy greens like baby spinach or mixed salad greens.
- Ensure fresh lime juice is used for the best flavor impact in the dressing.
- This salad is best served immediately to preserve the texture of avocado and freshness of ingredients.
- For added crunch, consider sprinkling toasted nuts like cashews or almonds just before serving.
