Description
A bright and tropical salad featuring sweet mango, creamy avocado, and tender prawns, dressed with a zesty lime dressing – perfect for summer.
Ingredients
Scale
- 400 g (14 oz) raw prawns, peeled and deveined
- 1 large ripe mango (about 300 g / 10.5 oz), cubed
- 1 large avocado (about 200 g / 7 oz), halved and sliced
- 100 g (3.5 oz) mixed salad greens (arugula, butter lettuce, or baby spinach)
- 1/4 small red onion, thinly sliced
- 15 g (1/2 cup loosely packed) fresh cilantro, chopped (optional)
- 60 ml (1/4 cup) fresh lime juice
- 45 ml (3 tbsp) olive oil
- 1 tsp honey
- 1 small garlic clove, grated
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 30 g (1 oz) roasted peanuts or toasted almonds (optional)
Instructions
- Whisk together lime juice, olive oil, honey, garlic, salt, and pepper in a small bowl until slightly emulsified.
- Pat prawns dry and season lightly with salt. Heat olive oil in a skillet over medium-high heat. Add prawns and sauté for 2–3 minutes until pink and opaque.
- Peel and cube the mango. Halve and slice the avocado, squeezing lime juice on it to prevent browning. Slice the red onion and soak in cold water for 5 minutes, then drain. Wash and spin the salad greens dry.
- Combine the greens, mango, drained onion, and cilantro in a large bowl. Drizzle with half the dressing and toss gently.
- Arrange the prawns and avocado on top and drizzle with the remaining dressing. Scatter with toasted nuts if using and serve immediately.
Notes
Serve immediately for the best texture. Store components separately in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 9g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 110mg