Teresa's Recipes
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
- 1 pound, peeled and deveined Prawns
- 1 large, diced Mango
- 1 large, diced Avocado
- 4 cups Mixed salad greens
- 1/4 cup, thinly sliced Red onion
- 1/4 cup, chopped Cilantro
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- to taste Salt
- to taste Black pepper
Dietary Notes
- 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
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.