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