Aussie Prawn Salad with Avocado and Mango
Aussie Prawn Salad with Avocado and Mango is a vibrant, refreshing dish that brings together juicy prawns, creamy avocado, and sweet mango for a delightful taste of summer. Perfect for gatherings or casual lunches, this salad is not only visually stunning but also quick to prepare, making it a go-to recipe for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: Australian
Ingredients
Scale
- 1 lb large fresh prawns, peeled
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 tbsp freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- ¼ cup fresh coriander or mint, chopped
- Salt and pepper to taste
Instructions
- Rinse the prawns under cold water and pat dry. Heat olive oil in a pan over medium-high heat. Sauté prawns until pink and opaque (3-4 minutes per side). Season with salt and pepper.
- In a bowl, whisk together lime juice, olive oil, salt, and herbs.
- Chop the avocado, cucumber, mango, and cherry tomatoes into bite-sized pieces.
- In a large bowl, combine sautéed prawns with chopped veggies. Pour dressing over the top and toss gently.
- Serve immediately on a platter or in individual bowls.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 160mg
Keywords: Feel free to substitute mango with pineapple for a tropical twist. To prevent avocado browning, add lime juice immediately after slicing.