Zesty Prawn Mango Avocado Summer Salad Recipe for Sunny Days

Summer calls for a delightful prawn mango avocado salad that dances with vibrant flavors and refreshing textures.

Crisp ingredients blend seamlessly in this light, zesty creation.

Succulent prawns mingle with sweet mango chunks, creating a tropical sensation.

Creamy avocado adds a smooth, rich dimension to each delectable bite.

Green herbs sprinkle freshness across the plate, awakening your taste buds.

Delicate seasoning brings every ingredient into perfect harmony.

You’ll find this salad irresistibly cool and satisfying on warm afternoons.

Grab your fork and savor every colorful, nutritious spoonful of this Mediterranean-inspired delight.

Why Prawn Mango Avocado Summer Salad Screams Summer

• Burst with Tropical Flavors: This salad packs a punch of fresh, vibrant ingredients that transport you to a sunny beach vacation with every bite.
• Master Quick Meal Prep: Assemble all ingredients in minutes, making it perfect for busy professionals or home cooks wanting a speedy, nutritious meal.
• Customize with Ease: Swap prawns for chicken, adjust spice levels, or modify ingredients to suit personal taste preferences and dietary needs.
• Nutrition-Packed Powerhouse: Combines protein-rich prawns, healthy fats from avocado, and vitamins from fresh fruits and herbs for a balanced, wholesome dish.

What You’ll Need For Prawn Mango Avocado Summer Salad

• Prawns: Fresh seafood that provides a succulent and tender protein base for the salad.
• Mango: Sweet tropical fruit that adds vibrant color and refreshing flavor.
• Avocado: Creamy fruit that brings richness and smooth texture to the salad.

• Red Onion, Cucumber: Fresh vegetables that contribute crispness and sharp flavor.
• Coriander, Mint: Aromatic herbs that enhance the salad with bright and zesty notes.
• Chili: Optional ingredient that adds a spicy kick to the dish.

• Lime Juice, Fish Sauce, Rice Vinegar: Tangy liquid ingredients that create a balanced and complex dressing.
• Sugar, Sesame Oil: Sweetening and flavoring components that round out the dressing.
• Roasted Peanuts: Crunchy topping that provides a nutty texture and additional flavor contrast.

How To Make Prawn Mango Avocado Summer Salad Fast

Step 1: Chop Fresh Ingredients

Slice ripe mangoes into bite-sized cubes. Dice creamy avocados into similar-sized pieces.

Thinly slice red onions for a sharp kick. Cut cucumber into thin rounds.

Roughly chop fresh coriander and mint leaves. If you enjoy a spicy touch, finely mince a chili pepper.

Step 2: Prepare Succulent Prawns

Clean and devein prawns. Pat them dry with paper towels.

Quickly sauté prawns in a hot pan until they turn pink and develop a slight golden color. Allow prawns to cool slightly before adding to the salad.

Step 3: Create Zesty Dressing

In a small mixing bowl, combine tangy lime juice. Add savory fish sauce for depth.

Pour in rice vinegar for brightness. Sprinkle sugar to balance flavors.

Drizzle sesame oil for a nutty undertone. Whisk ingredients until sugar completely dissolves and dressing looks smooth.

Step 4: Assemble Vibrant Salad

Gently combine all chopped ingredients in a large serving bowl. Pour prepared dressing over the mixture.

Toss ingredients carefully to ensure even coating. Be gentle to prevent mashing delicate avocado and mango pieces.

Step 5: Garnish With Crunch

Sprinkle roasted peanuts over the salad just before serving. The nuts will add a delightful texture and nutty flavor that complements the fresh ingredients.

Serve immediately for the best taste and presentation.

Tips To Nail Prawn Mango Avocado Summer Salad

• Chill prawns and mango beforehand for a refreshing, cold summer salad that enhances the dish's flavors.
• Swap prawns with grilled chicken or tofu for a vegetarian or alternative protein option.
• Use fresh, ripe avocados to ensure creamy texture and prevent browning by adding lime juice immediately.
• Select firm but slightly soft mangoes for the best balance of sweetness and texture in the salad.
• Adjust fish sauce and sugar quantities to match your personal taste preference, creating a perfectly balanced dressing.

Fresh Ways To Mix Up Prawn Mango Avocado Summer Salad

• Tropical Shrimp Fusion: Replace mango with pineapple, add grilled corn kernels, and swap rice vinegar for passion fruit juice for a Hawaiian-inspired version.
• Mediterranean Seafood Remix: Substitute prawns with grilled calamari, use cherry tomatoes instead of mango, add feta cheese, and dress with olive oil and lemon.
• Spicy Asian Prawn Salad: Increase chili amount, add julienned green mango, replace peanuts with toasted sesame seeds, and include a splash of sriracha in the dressing.
• Light Herb Garden Salad: Incorporate more fresh herbs like basil and dill, use green apple instead of mango, reduce sesame oil, and sprinkle with sunflower seeds for texture.

Best Sides For Prawn Mango Avocado Summer Salad

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the salad's fresh, light flavors and cut through the richness of prawns and avocado.
• Enhance with Tropical Cocktail: Mix a zesty mojito or passion fruit margarita that echoes the mango's sweetness and adds a vibrant, summery dimension to the dish.
• Balance with Sparkling Water: Add a splash of lime-infused sparkling water to cleanse the palate and highlight the salad's bright, citrusy dressing while keeping the meal refreshing.
• Match with Asian-Inspired Beer: Choose a light Thai or Vietnamese beer like Singha or Tiger to harmonize with the fish sauce and provide a crisp, clean finish to the tropical salad.

How To Store Prawn Mango Avocado Summer Salad Well

• Refrigerate: Store the salad in an airtight container in the fridge for up to 1-2 days. Keep prawns and dressing separate to maintain freshness and prevent soggy ingredients.
• Drain Excess Liquid: Before serving leftovers, drain any accumulated liquid and gently toss to redistribute ingredients.
• Quick Chill: Consume the salad cold straight from the refrigerator for the best taste and texture. Avoid leaving at room temperature for extended periods.
• Avoid Freezing: Do not freeze this salad as prawns, avocado, and mango will lose their texture and become mushy when thawed.

Need-To-Know Answers About Prawn Mango Avocado Summer Salad

• Are prawns the best protein for this summer salad?

Prawns are perfect because they’re light, quick to cook, and absorb flavors beautifully. They provide lean protein and complement the fresh tropical ingredients like mango and avocado.

• Can I use frozen prawns instead of fresh?

Yes, frozen prawns work well. Just thaw them completely, pat dry, and ensure they’re fully cooked before adding to the salad. Fresh or frozen, the key is to not overcook them to maintain tenderness.

• How spicy is this salad with the chili?

The chili is optional, so you control the heat level. If you enjoy mild spiciness, use half a red chili. For more kick, add a whole chili. For no heat, skip it entirely.

Prawn Mango Avocado Summer Salad Recipe

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4.5 from 21 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Tropical summer sensations dance in this prawn mango avocado salad, bringing fresh Mediterranean flavors to your plate. Crisp ingredients blend perfectly, promising a delightful culinary escape you’ll savor with every refreshing bite.

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Ingredients

Scale 1x2x3x

Proteins:

• 500 grams (17.6 ounces) cooked prawns, peeled and deveined

Fruits and Vegetables:

• 1 large ripe mango, peeled and diced
• 1 avocado, peeled and diced
• 1 small red onion, finely sliced
• 1 cucumber, halved and thinly sliced
• 1 red chili, finely sliced (optional)

Herbs, Nuts, and Dressing Ingredients:

• 1/2 cup fresh coriander leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon sesame oil

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Instructions

1. Dice ripe mango, avocado, red onion, and cucumber into uniform bite-sized pieces for balanced texture.
2. Chop fresh coriander and mint leaves finely to distribute herbs evenly throughout the salad.
3. Clean and prepare prawns, ensuring they are deveined and cut into similar-sized pieces for consistent cooking.
4. Create a zesty dressing by vigorously whisking lime juice, fish sauce, rice vinegar, sugar, and sesame oil until sugar completely dissolves.
5. Gently combine prepared prawns, mango, avocado, red onion, cucumber, herbs, and optional chili in a spacious mixing bowl.
6. Drizzle prepared dressing over the salad, carefully folding ingredients to prevent mashing delicate components.
7. Allow salad to rest for 5 minutes at room temperature to let flavors meld and dressing penetrate ingredients.
8. Toast roasted peanuts in a dry skillet for 2-3 minutes until fragrant and golden, then coarsely chop.
9. Immediately before serving, sprinkle toasted peanuts over salad for a satisfying crunch and nutty complexity.

Notes

• Chill prawns and fruits before mixing to keep the salad refreshingly cool and prevent browning of avocado.
• Replace prawns with tofu or grilled chicken for vegetarian or alternative protein options, maintaining the vibrant flavor profile.
• Toast peanuts slightly before chopping to enhance their nutty aroma and add deeper complexity to the salad’s texture.
• Prepare dressing separately and store in the refrigerator for up to 2 days, allowing flavors to meld and intensify before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Mixing
• Cuisine: Fusion

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 150mg