This big fresh Mango Avocado Prawn Salad brings together juicy mangoes, creamy avocado, delicate shrimp and a zesty dressing. A perfect fragrant summer salad!
With autumn slowly creeping in, I want to bid farewell to this year’s summer. One of the best ways to do that is to share here one of my favourite dishes I had during warmer days. That is, this fragrant Mango Avocado Prawn Salad. During the past couple of years, I started to experiment a bit more with fruits in savoury dishes, and this year’s chosen fruit was Mango! I have already shared a mango marinade earlier on, and now it’s time to share this salad recipe.
I know that prawns and mango is a very popular combination in some cuisines, but for me it was still something relatively new to make at home. But after trying this just once, I know it won’t be the last! The juicy sweet mangos go so well with the delicate shrimp and by adding the creamy avocado, it’s just a great mix. One non-negotiable in the other ingredients for me in this recipe is the chili pepper, in fact with the other ingredients blending so well together, I find that adding a bit of a punch to the dish gives it more depth. Another ingredient, which I added to play with textures, are the almonds, as they give an added crunch to this creamy soft salad. Thus, making this salad even more interesting!
FAQs
Can I make this as a rice salad?
Most definitely! This mango avocado prawn salad, is truly great as is. However, you can even take things further by adding rice, pearled couscous, orzo or even small shaped pasta to it. Apart from making it more filling, adding such a carb will make this salad a better side dish meal to enjoy at your favourite gathering!
How to store leftover Mango Avocado Prawn Salad
Store any leftovers in an airtight container in the fridge. Eat this salad within three days as it can get soggy quickly, and the mangoes and avocado will start to loose their bright colours.
Mango Avocado Prawn Salad
Ingredients
- 1 mango diced
- 1 avocado diced
- 300 g prawns fresh or frozen
- 1/2 red chili pepper
- 1 shallot minced
- 30 g almonds chopped
- handful chopped parsley
- 3 tbsp olive oil
- 1 garlic clove minced
- zest of one lemon
- juice of one lemon
- 1/2 tsp smoked paprika
- 1 tsp honey
- 1 tsp capers chopped
- 1 tsp fresh mint
Instructions
- If using fresh prawns it's important to clean them well from their shell and devein them. Thaw completely any frozen ones.
- Bring a pot of water with a tablespoon of salt to a boil. Prepare a bowl with cold water and ice cubes, set aside.
- Cook the prawns in the pot of boiling water for about 3/4 minutes until they turn pale pink. Transfer the prawns to the cold bath bowl for about 5 minutes. Drain and pat the prawns dry.
- Prepare the dressing by combining the lemon juice, zest, olive oil, mint, capers, honey, garlic, paprika and olive oil.
- Dice the avocado and mango into equal bites. Add everything together and mix well.
- Serve cold or at room temperature, either as a salad or a side dish.
Nutrition
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
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