An easy king prawn, avocado, and mango salad recipe with a fresh and zesty lime dressing!
A delicious and vibrant salad, perfect for al fresco summer lunches in the sunshine!
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Juicy king prawns, fresh mango, and ripe creamy avocados combine in this healthy summer salad!
Serve it as a main course for 2 or as a side salad for summer BBQs.
👩🍳 Love salads? Give my easy Beetroot and Goats Cheese Salad a try too!
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✔️ Why you'll love this recipe!
- Easy to make prawn salad.
- Zingy fresh lime juice dressing.
- Fresh and vibrant.
- Easily doubled to feed a crowd.
🛒 Ingredient notes
Prawns - use cooked king prawns (or shrimp) and don't forget to defrost them first if frozen.
Avocado - choose ripe avocados for the best creamy texture.
Mango - 1 large mango chopped into chunks, or buy ready prepared mango chunks.
Salad Leaves - I use a bagged salad from the supermarket contianing rocket, lambs lettuce and other salad leaves.
Red Onion - use half only and chop very finely.
Cherry Tomatoes - halved with a sharp knife.
Coriander (Cilantro) - finely chopped.
Lime Dressing - you'll need 1 lime, extra virign olive oil, runny honey, Dijon mustard, salt and pepper.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Make the dressing - whisk together the extra virgin olive oil, lime juice, honey, dijon mustard, salt, and pepper in a small bowl or jug.
Two: Prep the vegetables and fruit.
- Dice the mango into chunks (or use ready prepared mango chunks for ease).
- Cut the avocado lengthwise around the stone then open the two halves to expose the stone. Use a spoon to remove the stone then scoop out the flesh from each half and slice with a knife.
- Halve the cherry tomatoes.
- Finely chop the red onion.
- Finely chop the coriander.
Three: Place the salad leaves into a large bowl, top with the prawns, mango, avocado slices, cherry tomatoes, and chopped red onion. Drizzle over the lime dressing (you won't need all of it but it keeps well in the fridge for up to 2 weeks) and garnish with chopped coriander.
Top Tips
- Swap the lime juice for lemon juice or use half and half for a lemon-lime dressing.
- Make sure the avocado is ripe before you cut it. Gently squeeze it and it should feel very slightly soft to the touch.
- For something a bit fancier, use shell on prawns!
- Use any extra dressing on this delicious halloumi couscous salad!
🍴 Serving suggestions
Serve the prawn mango avocado salad as a main meal for two or as a side salad for four! Air fryer salmon goes well with it, as do these courgette and feta burgers.
Double the recipe and serve it at your next BBQ.
📖 Variations
- Make the salad veggie friendly and swap the prawns for feta or halloumi cheese.
- Add a pinch of chilli flakes and a tablespoon of sweet chilli sauce to the dressing ingredients to make a chilli lime dressing.
- Sprinkle over a handful of toasted walnuts for crunch and texture.
- Swap the prawns for crab meat.
🥡 Storage
This healthy prawn and avocado salad is best served fresh as soon as it is made. The avocado will turn brown if left too long.
Leftovers can be stored in an airtight container in the fridge for up to 48 hours.
❓ Frequently asked questions
Avocados are considered high in fat, but healthy mono-saturated fats are really good for the heart. Avocados also contain vitamins K, C, B5, B6, E, and potassium.
Fresh mango is considered an antioxidant and supports eye and heart health.
Prawns are a good source of selenium (an antioxidant), and also contain high levels of zinc, which is important for a healthy immune system.
So this is very much a super healthy salad!
😋 More salad recipes!
- Curried Rice Salad
- Courgette Feta Salad
- 5 Bean Salad
- Chicken and Bacon Ranch Pasta Salad
- Tuna Pasta Salad
- Herby Halloumi Couscous Salad
If you love prawns, you might also like my gambas pil pil recipe!
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Recipe
Prawn, Avocado and Mango Salad with Lime Dressing
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Equipment
- Chopping Board
- Knife
- Small Whisk
Ingredients
- 225 g Cooked King Prawns
- 1 Mango cut into chunks
- 1 Avocado de-stoned and sliced
- ½ Red Onion finely chopped
- 100 g Cherry Tomatoes halved
- 80 g Salad Leaves
- 1 tablespoon Fresh Coriander finely chopped
For the lime dressing
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 1 Lime juice only
- 1 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Make the dressing - whisk together the extra virgin olive oil, lime juice, honey, dijon mustard, salt, and pepper in a small bowl or jug.1 tablespoon Dijon Mustard, 1 tablespoon Honey, 1 Lime, 1 tablespoon Extra Virgin Olive Oil, ¼ teaspoon Salt, ¼ teaspoon Pepper
- Prep the vegetables and fruit;Dice the mango into chunks (or use ready prepared mango chunks for ease).Cut the avocado lengthwise around the stone then open the two halves to expose the stone. Use a spoon to remove the stone then scoop out the flesh from each half and slice with a knife.Halve the cherry tomatoes.Finely chop the red onion.Finely chop the coriander.1 Mango, 1 Avocado, ½ Red Onion, 100 g Cherry Tomatoes, 1 tablespoon Fresh Coriander
- Place the salad leaves into a large bowl, top with the prawns, mango, avocado slices, cherry tomatoes, and chopped red onion. Drizzle over the lime dressing (you won't need all of it, but it keeps well in the fridge for up to 2 weeks) and garnish with chopped coriander.80 g Salad Leaves, 225 g Cooked King Prawns
Notes
- Swap the lime juice for lemon juice or use half and half for a lemon-lime dressing.
- Make sure the avocado is ripe before you cut it. Gently squeeze it and it should feel very slightly soft to touch.
- For something a bit fancier, use shell on prawns!
- Use any extra dressing on this delcious halloumi couscous salad!
- Make the salad veggie friendly and swap the prawns for feta or halloumi cheese.
- Add a pinch of chilli flakes and a tablespoon of sweet chilli sauce to the dressing ingredients to make a chilli lime dressing.
- Sprinkle over a handful of toasted walnuts for crunch and texture.
- Swap the prawns for crab meat.
Amanda Wren-Grimwood says
Can't beat the combination of prawns and avocado and the addition of mango makes this so refreshing. Perfect for summer eating.
Ieva says
Wow, amazing salad! I never thought to put lime, honey and Dijon together, but the dressing was definitely the star of the show here! Will be making it again this weekend!
Kris says
Really fresh and delicious. 🙂 Thank you for another great recipe!
Sharon says
This salad is so light and refreshing with all the flavors you look for in a delicious salad.
Caitlyn Erhardt says
This salad was so fresh and tasty. Loved how heathy it is as well and comes together fast and easy.