If you’re on the hunt for a bright, fresh, and truly satisfying salad, I can’t recommend this Prawn Mango Avocado Salad with Lime Dressing Recipe enough. It’s one of those magical combinations that just hits all the right notes—creamy avocado, sweet mango, and tender prawns tossed with a zesty lime dressing over a bed of risoni. I love this because it’s perfect for summer lunches, light dinners, or even for sharing at a casual get-together. Stick with me, and I’ll walk you through every step to make sure it comes together beautifully every time.
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of sweet mango, creamy avocado, and tangy lime dressing is simply irresistible.
- Quick and Easy to Make: It takes just about 25 minutes from start to finish, perfect for busy days or last-minute meals.
- Versatile Base: Using risoni (orzo) gives it a satisfying bite, but you can effortlessly swap rice, quinoa, or couscous.
- Healthy and Balanced: Packed with protein, good fats, and fiber, this salad nourishes without weighing you down.
Ingredients You’ll Need
Choosing fresh, good-quality ingredients really makes this Prawn Mango Avocado Salad with Lime Dressing Recipe shine. I always recommend picking a perfectly ripe mango and avocado—they should feel just soft to the touch but not mushy. And if you grab prawns that are pre-cooked and peeled, you’ll save a ton of time.
- Risoni/Orzo: This small pasta cooks quickly and gives a lovely texture; if you prefer, some light grains like quinoa work wonderfully too.
- Cooked Peeled Prawns: Opt for fresh or frozen, quality cooked prawns to make prep a breeze without sacrificing flavor.
- Mango: Look for a sweet, juicy mango that’s firm but yields slightly when pressed—this adds a fresh tropical sweetness.
- Avocado: Use a ripe avocado with creamy flesh; it’s key for that luscious mouthfeel.
- Rocket/Arugula: Offers a peppery bite that contrasts beautifully with the sweet and rich salad ingredients.
- Cherry Tomatoes: Choose ripe, plump tomatoes for a juicy burst of color and flavor.
- Red Onion: Finely sliced for a bit of sharpness that balances the salad’s sweetness.
- Coriander/Cilantro Leaves: Adds fresh herbaceous notes; I like to chop these finely to spread the flavor evenly.
- Extra Virgin Olive Oil: Use a good quality, fruity oil—it really elevates the dressing.
- Fresh Lime Juice: Fresh is best here to get that bright, tangy punch in the dressing.
- Garlic: Minced finely to add a subtle savory depth to the dressing.
- Salt and Black Pepper: To taste, bring all the flavors together harmoniously.
Variations
I love how adaptable this Prawn Mango Avocado Salad with Lime Dressing Recipe can be. Over the years, I’ve played around with tweaking different ingredients to suit the season, what I have in the pantry, or dietary needs—don’t be shy about making it your own!
- Add Some Heat: For a little kick, I sometimes throw in thinly sliced fresh chili or a dash of chili flakes—my family loves the extra zing.
- Vegetarian Version: Swap prawns for grilled halloumi or chickpeas for a filling plant-based option that still satisfies.
- Change the Grain: Tried it with quinoa for a nutty flavor and extra protein, which turned out great for a gluten-free version.
- Add Crunch: Toasted cashews or sliced almonds make a wonderful addition for texture contrast.
How to Make Prawn Mango Avocado Salad with Lime Dressing Recipe
Step 1: Shake Up the Zesty Lime Dressing
This dressing is deceptively simple but absolutely crucial to the flavor balance of the salad. Combine lime juice, extra virgin olive oil, minced garlic, salt, and black pepper in a jar with a tight lid, then shake vigorously until emulsified. I always taste it here and add a bit more lime or seasoning to keep it bright and punchy.
Step 2: Prep Your Salad Ingredients
Chop your cooked prawns into roughly 1.75 to 2 cm pieces; this size is just right for taking a big bite without overpowering the other ingredients. Dice the mango and avocado into similar-sized chunks—about half an inch is perfect. Remember, ripe but firm avoids the dreaded mushiness! Slice your red onion finely, halve the cherry tomatoes, and roughly chop the rocket and coriander leaves.
Step 3: Combine and Toss Gently
In a large bowl, carefully add your cooked risoni, prawns, mango, avocado, rocket, tomatoes, red onion, and coriander. Pour over your prepared lime dressing. Now, here’s a trick I learned: toss everything very gently with a rubber spatula to avoid mashing the avocado. This preserves beautiful chunks and keeps the salad looking fresh and inviting. Taste and adjust the lime juice or seasoning as you like—sometimes, I find a little extra lime really wakes up the whole dish.
Serve immediately for the best flavor and texture—this salad loves being fresh!
Pro Tips for Making Prawn Mango Avocado Salad with Lime Dressing Recipe
- Perfect Prawn Prep: Chop prawns uniformly so every bite has balanced flavor and texture—plus, it’s easier to eat!
- Avoid Soggy Avocado: Add the avocado last and fold it in gently at serving time to keep it fresh and vibrant.
- Dress Lightly: You want everything coated, not swimming in dressing—start with less and add more if needed.
- Balance Flavors: Taste as you go and adjust lime, salt, and pepper—this makes all the difference to a bright, balanced salad.
How to Serve Prawn Mango Avocado Salad with Lime Dressing Recipe
Garnishes
I love to finish this salad with a few extra coriander leaves scattered on top and a few lime wedges on the side. Sometimes, I sprinkle over some toasted pumpkin seeds for a little crunch and nuttiness. These simple touches make it feel extra special and bright.
Side Dishes
This salad shines as a light meal on its own but pairs beautifully with crusty bread or grilled seafood if you want to turn it into a feast. For a more filling lunch, a side of garlic buttered asparagus or a chilled cucumber soup complements it perfectly.
Creative Ways to Present
For summer gatherings, I like serving this salad in hollowed-out mango halves—looks stunning and feels indulgent. Alternatively, layering the salad in clear glass jars with alternating colors creates an eye-catching picnic option that guests love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store this salad in an airtight container in the fridge, but keep in mind avocado tends to brown quickly. To slow that down, sprinkle some extra lime juice over the avocado pieces before sealing. Enjoy the leftovers within 1-2 days for best freshness.
Freezing
This salad isn’t really freezer-friendly because of the avocado and fresh lime dressing, which lose their texture and flavor after freezing. I’d recommend making it fresh or only freezing the cooked rice or grain component if you like to prep ingredients ahead of time.
Reheating
This salad is best served cold or at room temperature. If you want to reheat the grains or risoni, do so separately in the microwave or stovetop, then toss everything together fresh with avocado and dressing right before serving to keep that vibrant, fresh flavor intact.
FAQs
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Can I use raw prawns in this Prawn Mango Avocado Salad with Lime Dressing Recipe?
Absolutely! If you prefer, you can cook raw prawns by quickly sautéing or boiling them until they turn pink and opaque, then cool before adding to the salad. Using pre-cooked prawns just speeds up prep time and simplifies the process.
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What can I substitute for lime juice if I don’t have fresh limes?
Fresh lime juice gives the best brightness, but you can use fresh lemon juice in a pinch. Avoid bottled citrus juice as it can taste too sour or artificial, impacting the fresh vibe of the dressing.
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How do I keep the avocado from browning in the salad?
Adding lime juice right away helps slow browning, and tossing it gently at the last moment keeps it fresh. If making ahead, keep the avocado and dressing separate and combine just before serving.
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Can I make this salad vegan or vegetarian?
Yes! Simply skip the prawns and replace them with chickpeas, grilled tofu, or halloumi cubes for a protein boost. The lime dressing and fruit combination work just as well for a plant-based option.
Final Thoughts
This Prawn Mango Avocado Salad with Lime Dressing Recipe is one of those dishes I always come back to when the weather warms up and I want something light but satisfying. I love how it comes together with minimal effort but maximum flavor—plus, it looks so inviting on the plate! I truly believe you’ll enjoy making it just as much as eating it. So whether it’s a quick weeknight dinner or a special summer lunch with friends, give this recipe a go—you won’t regret it!
Print
Prawn Mango Avocado Salad with Lime Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (serves 4 to 5 people)
- Category: Salad
- Method: No-Cook
- Cuisine: Contemporary
Description
A vibrant and refreshing Prawn Mango Avocado Summer Salad featuring cooked risoni or orzo, succulent prawns, ripe mango, creamy avocado, and a zesty lime dressing. This light yet satisfying salad combines fresh ingredients for a perfect meal or shareable dish that is healthy and packed with flavor, ideal for warm weather dining.
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: Add the extra virgin olive oil, fresh lime juice, minced garlic, salt, and black pepper to a jar. Secure the lid and shake vigorously until the dressing is well combined and emulsified.
- Prepare the prawns: Chop the cooked peeled prawns into 1.75 – 2 cm (2/3”) bite-sized pieces to ensure even distribution throughout the salad.
- Assemble the salad: In a large bowl, combine the cooked risoni/orzo, chopped prawns, mango pieces, avocado pieces, roughly chopped rocket, halved cherry tomatoes, finely sliced red onion, and chopped coriander leaves.
- Toss with dressing: Pour the prepared lime dressing over the salad ingredients. Gently toss using a rubber spatula, taking care not to mash the avocado and mango pieces. Adjust the flavor with additional lime juice if desired.
- Serve: Serve the salad immediately to enjoy the fresh, vibrant flavors and contrasting textures at their best.
Notes
- Refer to the recipe video for useful tips on chopping mango and avocado perfectly.
- Prawns, mango, and avocado form a magical combination, providing a fresh and healthy yet filling salad.
- This salad works well as a meal on its own or for sharing at gatherings.
- Substitute the risoni/orzo with rice, quinoa, or pearl couscous for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 536 kcal
- Sugar: 9 g
- Sodium: 1085 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 252 mg
