Name: Prawn Mango Avocado Salad with Lime Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Modern Fusion
Ingredients: 2.5 cups cooked risoni/orzo or similar; 300 – 400g (10 – 12 oz) cooked peeled prawns/shrimp (~750g unpeeled whole cooked); 1 large mango, cut into 1.5cm / ½” pieces; 1 large ripe avocado, cut into 1.5cm / ½” pieces; 75 g (2.5 oz) rocket/arugula, roughly chopped; 250 g (8 oz) cherry tomatoes, halved; 1/2 red onion, finely sliced; 1/4 cup coriander/cilantro leaves, finely chopped; 4 tbsp (60 ml) extra virgin olive oil; 2 tbsp (30 ml) fresh lime juice, plus more to taste; 1 small garlic clove, minced; 1/2 tsp salt; 1/4 tsp black pepper

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If you’re searching for a vibrant dish that bursts with fresh flavors and combines sweet, creamy, and tangy elements perfectly, you have to try this Prawn Mango Avocado Salad with Lime Dressing Recipe. It’s that rare salad that feels indulgent yet light, making it an ideal meal for warm days or whenever you want a refreshing, satisfying bite. The juicy mango, creamy avocado, succulent prawns, and zesty lime dressing come together in perfect harmony, creating a salad that’s as colorful as it is delicious. It’s super quick to assemble, packed with textures that keep each forkful interesting, and so versatile that it works beautifully as a light lunch or a chic appetizer for entertaining friends.

Ingredients You’ll Need

A white bowl sits on a white marbled surface filled with two types of shrimp: larger whole shrimp with shells and eyes in a bright orange-red color, and smaller peeled shrimp in a lighter orange shade, both layered on top of each other. Surrounding the bowl are fresh ingredients including a dark green avocado with a rough texture, a whole lime with bright green skin, a yellow mango, a half red onion showing smooth purple layers, a small clear container of shiny red grape tomatoes, and a fresh pile of green leafy arugula with jagged edges. Photo taken with an iphone --ar 4:5 --v 7

This Prawn Mango Avocado Salad with Lime Dressing Recipe relies on simple, fresh ingredients that each play an essential role in creating a balanced and delightful meal. From the sweetness of ripe mango to the peppery bite of rocket, every component adds its own unique flair. Don’t underestimate how these few ingredients combine to create a salad that’s much more than the sum of its parts!

2.5 cups cooked risoni/orzo or similar: This small pasta adds body and a lovely, chewy texture without overpowering the other ingredients.
300 – 400g cooked peeled prawns/shrimp: The star protein, providing a light but satisfying seafood flavor.
1 large mango, cut into 1.5cm pieces: Delivers juicy sweetness and a bright golden color that makes the salad pop.
1 large ripe avocado, cut into 1.5cm pieces: Creamy texture that balances the acidity and adds richness.
75g rocket (arugula), roughly chopped: Adds a peppery note and freshness to cut through the richness of the avocado.
250g cherry tomatoes, halved: Juicy little bursts of flavor with just the right acidity.
1/2 red onion, finely sliced: Provides a sharp crunch and a subtle bite to contrast the sweetness of mango.
1/4 cup coriander (cilantro) leaves, finely chopped: Bright herbal lift that complements both the lime dressing and seafood.
4 tbsp extra virgin olive oil: Forms the base of the lime dressing, adding silkiness and depth.
2 tbsp fresh lime juice: Essential for that fresh, zesty zing to brighten the whole salad.
1 small garlic clove, minced: Adds a subtle kick and aromatic warmth.
1/2 tsp salt: Balances and enhances all the flavors.
1/4 tsp black pepper: Just enough spice to keep things interesting without overpowering.

How to Make Prawn Mango Avocado Salad with Lime Dressing Recipe

Step 1: Prepare the Lime Dressing

Start by making the vibrant lime dressing, which really makes this salad sing. In a jar, combine the extra virgin olive oil, freshly squeezed lime juice, minced garlic, salt, and black pepper. Give it a good shake until everything emulsifies and comes together as a fragrant, tangy dressing. This step takes seconds but transforms the dish with its bright, zesty notes.

Step 2: Chop the Ingredients

Carefully cut your cooked prawns into bite-sized pieces, about 1.75 to 2 centimeters each, so they mingle perfectly with every forkful. Dice both your ripe mango and creamy avocado into similarly sized chunks — around half an inch works perfectly to keep the textures balanced. Slice the red onion finely to avoid overwhelming sharpness, and halve the juicy cherry tomatoes. Finely chop the coriander and roughly chop the peppery rocket leaves.

Step 3: Combine the Salad Components

In a large mixing bowl, place your cooked orzo or risoni as the base, then gently add in the chopped prawns, mango, avocado, rocket, cherry tomatoes, red onion, and coriander. Pour over the freshly made lime dressing. Toss everything very gently with a rubber spatula — the goal is to coat every ingredient without mashing the avocado or breaking up the delicate prawns. Taste at this point and if you feel like it, add a little more lime juice to brighten things up even further.

Step 4: Serve Immediately

Once tossed, this salad is best served straight away to keep the avocado fresh and vibrant. The dressing will keep everything moist and flavorful, making each bite a celebration of textures and tastes.

How to Serve Prawn Mango Avocado Salad with Lime Dressing Recipe

A large white bowl sits on a white marbled surface filled with a colorful shrimp salad. The bottom layer is made of fresh green leafy lettuce spread evenly as a base. On top of the greens, there are small sections with different ingredients: diced yellow mango on the top right; bright red cherry tomatoes sliced in half on the bottom left; cubes of creamy green avocado next to the tomatoes; and a portion of light yellow rice with a lime wedge on top on the bottom right. In the center, seasoned shrimp mixed with thin slices of purple onion and sprinkled with green herbs create a vibrant, textured pile. Three whole cooked shrimp with their shells and heads on rest near the mango pieces. Two lime wedges sit on the edge of the bowl, and a small clear pitcher filled with yellow dressing is placed nearby on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your salad up a notch, sprinkle some toasted pine nuts or pumpkin seeds on top for a subtle crunch. A few extra cilantro leaves or even some thinly sliced spring onions can add a fresh burst of flavor and a lovely visual contrast.

Side Dishes

This salad stands beautifully on its own but pairs wonderfully with a light crusty bread or simple grilled fish for an elegant, relaxed meal. For something a little heartier, serve it alongside a quinoa pilaf or a chilled cucumber soup to keep the fresh vibe going strong.

Creative Ways to Present

For a special occasion, try serving this salad in hollowed-out avocado halves or mango boats. Individual glass jars or small bowls work great for picnics or casual gatherings, allowing everyone to appreciate the colorful layers. You can even use it as a filling for lettuce wraps, offering a handheld, refreshing bite.

Make Ahead and Storage

Storing Leftovers

If you have some leftovers, store the salad in an airtight container in the fridge. Keep in mind that avocado tends to brown quickly once mixed, so try to eat it within a day for the best texture and color. If possible, store the dressing separately and toss just before serving.

Freezing

This salad is not suitable for freezing due to the delicate nature of avocado and the fresh vegetables, which would lose their texture and freshness upon thawing.

Reheating

Since this is a cold, fresh salad, reheating is not recommended. Instead, enjoy your leftovers chilled for the best experience.

FAQs

Can I use frozen prawns for this recipe?

Absolutely! Just make sure they are fully thawed and drained before adding to the salad. Fresh or cooked frozen prawns both work well with this recipe.

What if I don’t have orzo; is there a substitute?

You can easily swap the orzo for risoni, pearl couscous, quinoa, or even cooked rice. Each brings a slightly different texture but keeps the salad hearty and filling.

How do I keep the avocado from browning?

To keep avocado fresh, use ripe but firm fruit and toss it quickly with the lime dressing to prevent browning. Eating the salad shortly after preparation is the best way to enjoy its vibrant color and flavor.

Can I make this salad vegan?

Yes! Substitute prawns with grilled tofu or chickpeas for protein, and the lime dressing remains a perfect fit for vegan diets too.

Is this salad suitable for meal prep?

It’s great for short-term meal prep if you store the dressing separately and combine just before serving. However, it’s best enjoyed fresh to maintain the creamy avocado texture and bright flavors.

Final Thoughts

This Prawn Mango Avocado Salad with Lime Dressing Recipe is one of those dishes that brings joy with every bite. It’s fresh, colorful, easy to make, and full of contrasting flavors that keep you coming back for more. Whether you’re cooking for yourself or entertaining friends, this salad promises to impress with its beautiful balance of sweet, savory, creamy, and zesty. Don’t wait for the summer to try it — whip this up any time you want a light, refreshing, and utterly tasty meal that feels like a celebration on your plate!

Prawn Mango Avocado Salad with Lime Dressing Recipe

Ingredients You’ll Need