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Prawn Mango and Avocado Salad
Dive into the vibrant flavors of this Prawn Mango and Avocado Salad – a dish that encapsulates the taste of summer! Juicy, succulent prawns are paired with the sweetness of ripe mango and the creaminess of avocado, all tossed together with a refreshing tangy dressing. This salad not only delights the palate but is also a feast for the eyes with its colorful ingredients. Historically, this dish reflects the tropical influences found in coastal cuisines, where fresh seafood and fruit come together in harmony. Perfect as a light lunch or an elegant appetizer.
Ingredients
- Prawns
- 1 pound, peeled and deveined
- Mango
- 1 large, diced
- Avocado
- 1 large, diced
- Mixed salad greens
- 4 cups
- Red onion
- 1/4 cup, thinly sliced
- Cilantro
- 1/4 cup, chopped
- Lime juice
- 2 tablespoons
- Olive oil
- 3 tablespoons
- Honey
- 1 tablespoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- In a pot of boiling water, cook the prawns for 2-3 minutes, or until they turn pink and opaque. Drain and set aside to cool.
- In a large mixing bowl, combine the diced mango, avocado, mixed salad greens, thinly sliced red onion, and chopped cilantro.
- In a separate small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper to create a tangy dressing.
- Add the cooled prawns to the salad mixture and drizzle with the dressing.
- Gently toss all the ingredients to ensure they are well-combined and coated in the dressing.
- Serve immediately for the freshest taste, garnished with additional cilantro if desired.
Tips
- For an extra kick, consider adding diced jalapeño or a sprinkle of chili flakes to the salad.
- This salad can be made ahead of time; just keep the dressing separate until serving to maintain freshness.
- Feel free to substitute the prawns with grilled chicken or tofu for a different protein option.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 5 minutes Calories: 320 Fat: 20g Carbs: 25g Protein: 15g Sodium: 180mg Sugar: 10g
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