Prawn, Mango and Avocado Salad Recipe
Elevate your summer gatherings with a taste of Aussie charm! Presenting our refreshing Prawn and Mango Salad, a perfect blend of flavors for any occasion. Dive into Aussie summer vibes with every bite.
Serves: 4 people as a side dish
Ingredients:
- 400g cooked prawns, peeled, deveined, and chopped
- 1 large ripe mango (about 300g), diced into small chunks
- 2 medium avocados (about 400g), diced into small chunks
- 200g cherry tomatoes, halved
- 150g mixed salad greens (e.g., rocket, baby spinach)
- 50g red onion, finely sliced
- 2 tablespoons fresh coriander leaves, chopped
- 1 small red chilli, finely chopped (optional)
Dressing:
- 50ml olive oil
- 30ml lime juice (about 1 lime)
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, honey, and Dijon mustard. Add salt and pepper to taste, adjusting for balance.
- Assemble the Salad: In a large serving bowl, layer the mixed salad greens
Add the cherry tomatoes, sliced mango and diced avocado.
Scatter the prawns over the top, followed by the red onion and chilli slices (if using). - Dress and Garnish: Drizzle the dressing evenly over the salad. Toss gently to combine ensuring the ingredients are evenly coated. Garnish with chopped coriander leaves.
- Serve: Serve immediately as a refreshing side dish at your BBQ or light main course.
This colorful, flavorful salad is perfect for an Australian BBQ, blending tropical and savory elements for a delightful summer dish!