Prawn Mango Avocado Summer Salad — Fresh, Fast, Flavorful

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. That is why I love this Prawn Mango Avocado Summer Salad. This bright salad mixes sweet mango, creamy avocado, and tender prawns. It feels fresh and light. Many people search for Prawn Mango Avocado Summer Salad when they want an easy dinner, a picnic dish, or a party starter.

In this article you will learn what goes in the salad, how to make it step by step, and how to serve it with style. You will also find tips on ingredient swaps, storage, and creative variations. If you like crisp cucumber salads, try a comparison with this recipe and a crunchy cucumber ranch crack salad for another quick option.

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why make this recipe

Prawn Mango Avocado Summer Salad shines for taste and speed. It combines sweet, salty, tangy, and creamy in each forkful. The prawns add a satisfying protein. Mango and avocado bring texture and rich flavor. The salad takes under 20 minutes to prepare. That makes it great for weeknights and for guests. It uses easy ingredients that you can find year-round. You can make it in advance for a picnic or toss it together right before serving. Many readers worry about too-mushy avocado or overcooked prawns. This recipe addresses those pain points with simple timing and handling tips. If you want a heartier plate, pair it with a light grilled chicken recipe like this Hawaiian chicken salad for a fuller meal.

how to make Prawn Mango Avocado Summer Salad

Start with the prawns. Bring a pot of salted water to a boil. Add the prawns and cook until they turn pink. That only takes two to three minutes for medium prawns. Remove them quickly and chill under cold running water. This stops cooking and keeps the texture firm.

Prepare fruit and vegetables while the prawns cool. Dice the mango and avocado into even pieces. Slice the cucumber thinly and cut the red onion into slivers. Toss these with lettuce in a large bowl. Add the prawns last so they do not overmix and break apart.

Make a simple dressing with lime juice, olive oil, salt, and pepper. Whisk it well. Pour it over the salad just before serving. Toss gently to coat every piece without mashing the avocado.

Key techniques matter. Cook prawns briefly and cool them fast. Keep avocado pieces slightly larger than other ingredients so they hold up. Cut the mango ripe but firm. Use a light hand when tossing to preserve texture. Common mistakes include overcooking prawns, overdressing the salad, and using overly soft avocado. Follow timing and gentle handling to avoid those issues. This Prawn Mango Avocado Summer Salad will stay fresh and vibrant when you follow these simple steps.

Ingredients

• Prawns
• Mango
• Avocado
• Lettuce
• Cucumber
• Red onion
• Lime juice
• Olive oil
• Salt
• Pepper

Each ingredient has a role. Prawns bring protein and a briny note. Mango gives sweetness and color. Avocado adds cream and richness. Lettuce and cucumber add crunch. Red onion adds a sharp bite. Lime juice brightens the whole dish and balances fat from the avocado. Olive oil ties the dressing together. Salt and pepper enhance flavors.

Swaps and tips: You can use cooked shrimp instead of prawns if that is easier. Choose firm ripe mangoes so cubes hold shape. Use Hass avocado for flavor, but pick one that is ripe yet not mushy. Romaine or mixed spring greens work well for lettuce. For a lower oil option, reduce olive oil and add a splash of plain yogurt. If you want a hint of heat, stir in a pinch of chili flakes. For another light summer option, try a quick marinated salad like this marinated cucumber, onion, and tomato salad as a side.

Directions

1. Cook the prawns in boiling water until pink and cooked through.
2. In a large bowl, combine chopped lettuce, diced mango, diced avocado, sliced cucumber, and thinly sliced red onion.
3. Add cooked prawns to the bowl.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss gently.
6. Serve immediately.

For perfect results, follow the sequence above. Cook and cool prawns first. Prep produce while prawns cool. Add dressing last and toss gently. Chill the bowl and utensils beforehand to keep salad crisp on hot days. Taste and adjust salt and lime before serving.

how to serve Prawn Mango Avocado Summer Salad

Serve this Prawn Mango Avocado Summer Salad chilled or at room temperature. Plate it on a bed of greens for a light main. Or serve as a side to grilled fish or chicken. It also works as a filling for wraps or on top of toasted sourdough. Offer extra lime wedges on the side for added brightness.

Balance textures and flavors when you serve. The prawns are firm. Mango is sweet and soft. Avocado gives creaminess. Cucumber and lettuce add crunch. A crunchy side like tortilla chips or a crusty roll complements the salad well. For dressings, a creamy yogurt-lime dip pairs nicely, or a drizzle of extra virgin olive oil keeps the dish clean and simple. This Prawn Mango Avocado Summer Salad fits summer parties, quick weeknight dinners, and casual lunches.

how to store Prawn Mango Avocado Summer Salad

Store leftovers in an airtight container in the refrigerator. Eat within 24 hours for best texture. Avocado darkens quickly, so add avocado right before serving if you plan to store most of the salad. If you expect to store the salad, keep mango and prawns combined and add avocado just before serving.

Do not freeze this salad. Freezing ruins the texture of avocado and makes lettuce limp. If you have cooked prawns leftover, you can freeze them separately for future use. To reheat prawns, thaw in the fridge and warm slightly in a pan for a minute, then cool and add to the salad. Follow food safety guidelines and discard any salad that sits at room temperature for more than two hours.

tips to make Prawn Mango Avocado Summer Salad

Use cold water when cooling prawns. This stops cooking immediately. Cut avocado with care to avoid browning. Toss avocado in a little lime juice to slow oxidation if you must prep ahead. Season the salad lightly before adding dressing so you can fine-tune the balance. Use a fine-grated zest of lime in the dressing for extra aroma. For a floral note, add torn mint leaves at the end. For a crisp finish, chill plates briefly before serving. These small steps keep the salad vibrant and flavorful.

variation (if any)

Try a few easy variations to match your mood:

• Spicy twist: Add sliced jalapeño and a pinch of cayenne to the dressing. This keeps the core Prawn Mango Avocado Summer Salad flavors but adds heat.
• Tropical grain bowl: Serve the salad over cooked quinoa or brown rice for a filling meal. The grains soak up dressing and add chew.
• Citrus and herb: Replace lime with orange juice and add chopped cilantro and basil. This variation gives a fragrant, bright profile.
• Asian-inspired: Add a splash of soy sauce and sesame oil to the dressing. Top with toasted sesame seeds and chopped scallions.
• Creamy dressing: Mix a tablespoon of Greek yogurt into the lime dressing for a richer mouthfeel.

Each variation maintains the core combination of prawns, mango, and avocado while introducing new textures and flavors.

FAQs

Conclusion

If you want more recipe inspiration related to seafood and fresh salads, check out this Prawn Mango Avocado Summer Salad – RecipeTin Eats for another take on the classic. For a version that pairs a lemon-lime dressing with similar ingredients, see Prawn Mango Avocado Salad and Lemon Lime Dressing – Flavour & Savour. If you want an idea that adds noodles to the mix, the Thai Prawn, Mango and Avocado Noodle Salad – RecipeTin Eats shows how to turn the salad into a full noodle bowl.

Prawn Mango Avocado Summer Salad

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• Author: issam-blogger
• Total Time: 15 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

This bright salad mixes sweet mango, creamy avocado, and tender prawns, making it a fresh and light dish perfect for summer.

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Ingredients

• Prawns
• Mango
• Avocado
• Lettuce
• Cucumber
• Red onion
• Lime juice
• Olive oil
• Salt
• Pepper

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Instructions

1. Cook the prawns in boiling water until pink and cooked through (2-3 minutes).
2. In a large bowl, combine chopped lettuce, diced mango, diced avocado, sliced cucumber, and thinly sliced red onion.
3. Add cooked prawns to the bowl.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss gently.
6. Serve immediately.

Notes

For best texture, refrigerate the salad components before serving. Add avocado right before eating to prevent browning.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Fusion