Prawn Mango Avocado Salad – Fresh, Zesty & Summer-Perfect

When you’re craving something light yet satisfying, refreshing but full of flavor, this Prawn Mango Avocado Salad is the answer. It’s the ultimate summer salad — juicy prawns, creamy avocado, sweet mango, and peppery arugula all come together in perfect harmony, dressed in a zesty lime vinaigrette.

This dish is vibrant, tropical, and incredibly easy to prepare. Whether you’re entertaining, meal prepping, or simply treating yourself, it’s a fast, fresh favorite that never disappoints. Serve it as a main, side, or even a party platter — it’s as versatile as it is beautiful.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick and ready in 20 minutes
• Uses simple, fresh ingredients
• A perfect no-cook meal for hot days
• Bursting with bold, tropical flavors
• Great for BBQs, brunches, or beach picnics
• High-protein, gluten-free, and naturally dairy-free

Unlike heavy, creamy seafood salads, this version is bright and balanced. The prawns provide a light protein hit, the mango adds juicy sweetness, and the avocado delivers richness. It’s a satisfying salad that tastes like sunshine in a bowl.

Ingredients Needed

Let’s break it down to make prep easy. This salad is made with real, wholesome ingredients that are easy to find.

For the Salad Base:

• ▢ 2.5 cups cooked risoni/orzo – or substitute with couscous or quinoa for variation
• ▢ 300–400g (10–12 oz) cooked prawns or shrimp, peeled and chopped into 2 cm pieces
• ▢ 1 large mango, diced into 1.5 cm chunks – ripe but still firm
• ▢ 1 ripe avocado, cut into 1.5 cm pieces – choose a creamy but not mushy avocado
• ▢ 250g (8 oz) cherry tomatoes, halved – adds freshness and color
• ▢ ½ red onion, finely sliced – for bite and contrast
• ▢ 75g (2.5 oz) arugula (rocket), roughly chopped – adds peppery flavor
• ▢ ¼ cup chopped fresh coriander (cilantro) – bright and aromatic

For the Lime Dressing:

• ▢ 4 tbsp extra virgin olive oil – the base of the dressing
• ▢ 2 tbsp fresh lime juice, plus more to taste – for a bright, tangy kick
• ▢ 1 small garlic clove, minced or crushed – adds savory depth
• ▢ ½ tsp sea salt – or to taste
• ▢ ¼ tsp black pepper

How to Make Prawn Mango Avocado Salad

This salad is all about quick prep and gentle handling. Follow these steps for the perfect result every time.

Step 1: Prepare the Dressing

Add olive oil, fresh lime juice, minced garlic, salt, and pepper to a small jar or bowl.
Shake well or whisk until fully emulsified.
👉 Pro Tip: Let the dressing rest for 10 minutes so the garlic flavor can mellow and infuse.

Step 2: Prep the Salad Ingredients

• If using frozen prawns, thaw and pat them dry before chopping.
• Cook orzo according to package instructions if not already done. Rinse under cool water and drain.
• Cut the mango and avocado into even chunks for balanced texture.
• Halve the cherry tomatoes and finely slice the red onion.
• Chop the coriander and arugula.

Step 3: Assemble the Salad

In a large mixing bowl, combine cooked orzo, prawns, mango, avocado, tomatoes, onion, arugula, and coriander.
Pour the lime dressing over the top.

👉 Use a soft rubber spatula and toss gently to avoid breaking the avocado or smashing the mango.
Taste and adjust with extra lime juice or salt if needed.

Step 4: Serve Immediately

This salad is best enjoyed fresh, right after tossing.
Garnish with extra herbs or a few lime wedges on the side for serving.

Serving and Storage Tips

Serving Suggestions:

• Serve as a main dish with crusty bread or grilled pita
• Pair with grilled seafood or chicken for a larger meal
• Pack into mason jars for picnic-ready lunches
• Garnish with toasted sesame seeds or crushed cashews for crunch

Storage Tips:

• Best eaten immediately after assembly for the freshest flavor
• If prepping ahead, store the dressing and avocado separately
• Keeps well in the fridge for up to 24 hours, but avocado may oxidize
• Do not freeze – the textures of mango, avocado, and prawns will suffer

Helpful Notes

• Prawns: Use fresh, pre-cooked, or leftover grilled prawns. Avoid overcooked ones to maintain texture.
• No mango? Substitute with diced pineapple or papaya for a tropical twist.
• Herb Swap: Cilantro can be replaced with mint or flat-leaf parsley.
• Add heat: Sprinkle with chili flakes or drizzle with sriracha for a spicy edge.
• Make it vegan: Swap prawns for chickpeas or grilled tofu.

Frequently Asked Questions (FAQ)

Can I use frozen prawns?

Yes, just thaw them fully and pat dry to remove excess moisture before chopping and mixing.

Can I prepare this salad in advance?

You can prep all ingredients ahead except avocado and dressing. Combine everything just before serving for best results.

What can I substitute for risoni/orzo?

Quinoa, couscous, or small pasta shells work well. For a grain-free option, try chopped cucumber or shredded cabbage.

Is this salad gluten-free?

Not if using orzo. Use gluten-free pasta or quinoa to make it completely gluten-free.

How long can leftovers be stored?

Up to 24 hours in the fridge, but the avocado may brown. Store dressing separately and mix right before eating for best texture.

Conclusion

This Prawn Mango Avocado Salad is everything you want in a summer dish — refreshing, satisfying, and packed with flavor. The sweet mango, tender prawns, and creamy avocado create a mouthwatering contrast that feels gourmet yet takes no time at all.

Tried it? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and drop a comment below.

Pin it, share it, or save it for later — this salad deserves a spot in your go-to recipe list.

What’s your favorite tropical twist? Add some chili? Swap in papaya? Let us know in the comments!