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Prawn Mango Avocado Salad
marie

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

This Prawn Mango Avocado Salad is a light yet satisfying summer favorite made with juicy prawns, sweet mango, creamy avocado, peppery arugula, and tender orzo, all tossed in a bright lime vinaigrette. Fresh, vibrant, and ready in minutes, it’s perfect for warm days, entertaining, or easy healthy meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, LUNCH, Salad
Cuisine: International, Seafood
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2.5 cups cooked risoni (orzo) cooled
  • 350 g cooked prawns peeled and chopped into 2 cm pieces
  • 1 large mango diced into 1.5 cm chunks
  • 1 ripe avocado cut into 1.5 cm pieces
  • 250 g cherry tomatoes halved
  • ½ red onion finely sliced
  • 75 g arugula (rocket) roughly chopped
  • ¼ cup fresh coriander (cilantro) chopped
Lime Dressing
  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice plus more to taste
  • 1 small clove garlic minced
  • ½ tsp sea salt
  • ¼ tsp black pepper

Method
 

  1. Combine olive oil, lime juice, garlic, salt, and black pepper in a small jar or bowl. Shake or whisk until emulsified, then set aside for 10 minutes.
  2. If needed, cook risoni according to package instructions. Rinse under cool water and drain well. Thaw and pat dry prawns if frozen.
  3. Prepare mango, avocado, cherry tomatoes, red onion, arugula, and coriander as directed.
  4. In a large bowl, combine risoni, prawns, mango, avocado, tomatoes, onion, arugula, and coriander.
  5. Pour dressing over the salad and gently toss using a spatula until just combined. Taste and adjust seasoning if needed.
  6. Serve immediately, garnished with extra herbs or lime wedges if desired.

Notes

This salad is best enjoyed fresh. If preparing ahead, store dressing and avocado separately and assemble just before serving. Mango can be swapped with pineapple or papaya, and coriander can be replaced with mint or parsley.