How long does Prawn Mango Avocado Summer Salad keep in the fridge?

Store it in an airtight container and eat within 24 hours for best texture. Add avocado just before serving if you want longer keep time for other ingredients.

Can I use frozen prawns for Prawn Mango Avocado Summer Salad?

Yes. Thaw them in the refrigerator overnight. Pat dry and cook briefly to avoid a rubbery texture. Chill before adding to the salad.

Is this salad healthy and low calorie?

Yes. The salad is rich in protein and healthy fats from avocado and prawns. Use less olive oil in the dressing to reduce calories further.

Can I make Prawn Mango Avocado Summer Salad ahead for a party?

Prep components ahead. Keep avocado and dressing separate. Combine just before serving to preserve texture and color.

What can I serve with this salad for a picnic?

Pack in a cooler with lime wedges on the side. Add crusty bread or light sandwiches. The salad pairs well with chilled white wine or sparkling water.

Prawn Mango Avocado Summer Salad: 7 Quick Wins

Description

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

Ingredients

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

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Instructions

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