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King prawn, avocado and mango salad.
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5 from 7 votes

Prawn, Avocado and Mango Salad with Lime Dressing

An easy king prawn, avocado, and mango salad recipe with a fresh and zesty lime dressing!
Course Salad
Cuisine British
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 221kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Mixing Bowl
  • Small Whisk
  • Measuring Spoons

Ingredients

Metric - US Customary
  • 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

Expert 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 touch.
  • For something a bit fancier, use shell on prawns!
  • Use any extra dressing on this delcious halloumi couscous salad!
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Prawn, Avocado and Mango Salad with Lime Dressing
Amount per Serving
Calories
221
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
71
mg
24
%
Sodium
 
518
mg
23
%
Potassium
 
570
mg
16
%
Carbohydrates
 
22
g
7
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
10
g
20
%
Vitamin A
 
1350
IU
27
%
Vitamin C
 
39
mg
47
%
Calcium
 
89
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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