If you are craving a salad that bursts with fresh, vibrant flavors and a touch of seaside charm, you will absolutely love this Aussie Prawn Salad with Avocado and Mango Recipe. It’s the kind of dish that feels like sunshine on a plate: tender, juicy prawns mingling with creamy avocado and sweet, juicy mango, all tossed with crisp greens and a zesty lime dressing that brings everything together beautifully. Whether you’re after a light lunch or a stunning starter for dinner, this salad feels both luxurious and effortlessly easy, a true celebration of fresh ingredients.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that work together to create a harmony of taste, texture, and color. Each one plays a key role, from the creamy avocado adding smoothness, to the mango bringing a natural sweetness that balances the savory prawns. Here’s what you’ll gather before you get started:
- 1 lb (450g) cooked prawns (peeled and deveined): Fresh prawns give a juicy bite, but frozen and thawed ones work wonderfully too.
- 1 ripe avocado: Choose one that’s just soft enough for creaminess without being mushy.
- 1 ripe mango: Look for a mango with vibrant color and a sweet aroma for the best flavor.
- 4 cups mixed salad greens: A mix like arugula, spinach, or romaine adds volume and peppery freshness.
- 1/2 red onion: Thinly sliced for a mild crunch and a hint of sharpness.
- 1/2 cucumber: Adds a crisp, juicy bite that balances the sweetness.
- 1/4 cup fresh cilantro (or parsley): Optional, but it brings a fragrant herbal note that lifts the salad.
- 1 lime: Juiced to create a bright, tangy dressing that brightens every bite.
- 3 tablespoons olive oil: Adds richness and helps marry all the flavors.
- 1 tablespoon honey: Optional, but perfect to add a subtle sweetness to the dressing.
- Salt and pepper: To taste, sealing the flavors with seasoning precision.
How to Make Aussie Prawn Salad with Avocado and Mango Recipe
Step 1: Whisk the Dressing
Start by combining olive oil, honey, lime juice, salt, and pepper in a small bowl. Whisk these together until well blended – this dressing will be the zesty glue that brings all your fresh ingredients together into a unified flavor sensation.
Step 2: Prepare the Avocado and Mango
Carefully dice your ripe avocado and mango into bite-sized pieces. This ensures you’ll get bursts of creamy avocado and juicy mango in every forkful. Taking your time here means perfect texture balance throughout the salad.
Step 3: Slice the Onion and Cucumber
Thinly slicing the red onion and cucumber is crucial because you want those nice, crisp ribbons to distribute evenly. The onion provides just enough bite without overpowering, while cucumber keeps the salad refreshing and cool.
Step 4: Combine the Salad Ingredients
In a large bowl, mix the salad greens, cooked prawns, diced avocado, mango, sliced onion, and cucumber. The colors are vibrant and inviting, and this step makes the dish come alive visually even before you add dressing.
Step 5: Dress and Toss Gently
Pour your freshly whisked dressing over the salad and gently toss everything together with care. You want the dressing to lightly coat all the ingredients without mashing up the soft avocado pieces—gentle folding is key!
Step 6: Add Fresh Herbal Garnish
If you’re using cilantro or parsley, sprinkle it over the top now. These herbs add a final layer of freshness and an aromatic boost that makes the dish irresistible.
Step 7: Serve Immediately and Enjoy
Nothing beats this salad at its freshest, so plate it up and dig in right away. That perfect balance of sweet, savory, creamy, and crisp tastes will feel like a beach holiday in every bite.
How to Serve Aussie Prawn Salad with Avocado and Mango Recipe
Garnishes
Enhance your presentation and flavor with a few extra touches like a handful of toasted cashews or a sprinkle of chili flakes if you like a bit of heat. A wedge of lime on the side invites everyone to add an extra splash of citrus oomph just before eating.
Side Dishes
This salad shines on its own but pairs beautifully with simple grilled bread, crusty sourdough, or a light seafood chowder for a more substantial meal. A chilled glass of crisp white wine or sparkling water with mint would be excellent companions.
Creative Ways to Present
Serve the salad in individual glass bowls layered with the colorful ingredients for an elegant touch, or pile it high on large white plates to highlight the vibrant colors. For a fun twist, stuff the salad into butter lettuce cups as handheld bites for a party.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Aussie Prawn Salad with Avocado and Mango Recipe, store them in an airtight container in the refrigerator. Keep the dressing separate if possible to prevent the greens and avocado from becoming soggy; toss just before eating.
Freezing
Due to the fresh avocado and mango, freezing this salad is not recommended as the texture of these ingredients will suffer significantly. It’s best enjoyed fresh or within a day or two of preparation.
Reheating
This salad is meant to be served cold, so reheating is not suitable. If you want to prepare components ahead, you can warm the prawns separately for other dishes but combine everything fresh for this salad experience.
FAQs
Can I use other seafood instead of prawns?
Absolutely! Cooked lobster, crab meat, or even grilled scallops can be fantastic substitutes, each bringing their unique taste to the salad.
Is it necessary to add honey to the dressing?
Honey adds a subtle sweetness that balances the lime’s acidity, but it’s completely optional. You can omit it or substitute with a pinch of sugar or agave syrup depending on your preference.
How do I choose the best avocado and mango for this salad?
Look for avocado that yields slightly to gentle pressure but isn’t mushy. The mango should be fragrant and give a little—it’s ripe when it’s juicy and sweet without any hard spots.
Can this salad be made vegan or vegetarian?
Sure! Simply replace the prawns with grilled tofu, chickpeas, or roasted vegetables to create a delicious plant-based version that still captures the fresh flavors.
What type of salad greens work best?
Choose a mix like arugula for peppery notes, spinach for smoothness, and romaine for crunch. Feel free to customize based on what you enjoy or have on hand.
Final Thoughts
This Aussie Prawn Salad with Avocado and Mango Recipe is one of those dishes that feels like a little celebration every time you make it. It’s fresh, vibrant, and brimming with contrasting textures and flavors that keep you coming back for more. I can’t wait for you to try it and experience how a handful of simple, quality ingredients can transform into something truly special on your table. So grab your prawns, dice your mango, and get ready to impress yourself and your loved ones with this sensational salad!
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Aussie Prawn Salad with Avocado and Mango Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Australian
- Diet: Low Fat
Description
A refreshing and vibrant Aussie prawn salad featuring juicy prawns, creamy avocado, and sweet mango, tossed with fresh salad greens and a tangy honey-lime dressing. Perfect for a light lunch or a healthy dinner.
Ingredients
For the Salad:
- 1 lb (450g) cooked prawns (peeled and deveined), fresh or frozen (thawed)
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 4 cups mixed salad greens (such as arugula, spinach, or romaine)
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- 1 lime, juiced (for dressing)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon honey (optional)
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Mix Ingredients: In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper until well combined. Taste and adjust the seasoning if needed.
- Dice the Avocado and Mango: Peel and cut the avocado and mango into bite-sized pieces, taking care to keep them fresh and vibrant.
- Slice the Onion and Cucumber: Thinly slice the red onion and cucumber to add crispness and mild pungency to the salad.
- Combine Ingredients: In a large mixing bowl, gently combine the mixed salad greens, cooked prawns, diced avocado, diced mango, sliced onion, and cucumber.
- Add Dressing: Drizzle the prepared dressing evenly over the salad and gently toss, being careful not to mash the avocado, to ensure all ingredients are coated.
- Garnish: Sprinkle chopped cilantro or parsley over the salad for a fresh herbal note, if desired.
- Plate and Enjoy: Serve the salad immediately to enjoy the flavors at their peak and the crisp texture of the greens.
Notes
- Use fresh or properly thawed cooked prawns to maintain flavor and texture.
- Adjust the amount of honey in the dressing depending on your preference for sweetness.
- Serve immediately after dressing to prevent avocado browning and greens wilting.
- For extra zest, add a pinch of chili flakes or a dash of hot sauce to the dressing.
- This salad pairs well with crusty bread or as a light meal on its own.
