This Prawn, Mango and Avocado Salad is summer on a plate! A terrific no-cook meal, this is a stellar combination of flavours. If you’ve never tried mango and avocado together before, you’re in for a real treat!
Food like this heralds the arrival of summer… we’re just 8 DAYS AWAY AUSTRALIA!!! 🇦🇺🇦🇺🇦🇺 Living on the upper Northern Beaches, I’m not far from a holiday-house destination for the rich called Palm Beach. The wealthy folk who live in waterfront mansions in the Eastern Suburbs (the Beverly Hills of Sydney) who need to escape the stress and dramas of their lives keep gigantic, stunning holiday houses in this beautiful beachside suburb that is the north most coastal point of Sydney.
Mind you, Palm Beach is only 90 minutes north of Sydney (or 75 minutes for them, in turbo powered Porsches). But that’s what “they” do – have a mansion close to the city for Monday to Friday, and another mansion up here for weekend and summer escapes. 😂
Thus over the summer months, it gets real busy up here. You start noticing more 6-figure convertibles parked on the streets. Owners of local clothing boutiques and especially the expensive homeware stores rejoice. Restaurants are booked out.
I’m not complaining! I love the vibe. There’s definitely more of a buzz in the air when the holiday season starts. And it’s about now that I start making no-cook meals like this Prawn, Mango and Avocado Salad. All those colours!!! This would put anyone in a good mood!
Have you ever tried mango and avocado together? It’s absolutely terrific. Well, I do think it needs a dressing to bring them together and lime is a great choice because lime goes with both so well. Imagine this: creamy avocado and the sweet juicy mango, a slightly tangy lime dressing with the tiniest hint of warmth from sweet chilli (I totally cheat here and use the bottled stuff), fresh coriander and then those plump, salty prawns….
I served this on a bed of lettuce which I think looks nice and also adds some greens into this plate of tropical sunshine, and justifies calling it a salad (in my world). I’ve used a lettuce called Oakleaf which has kind of soft leaves, rather than crunchy like iceberg, just for a change. But you can use any lettuce you’d like – or skip it, if you want. 😉
If you chop the mango and avocado up smaller, it’s effectively a salsa. So rather than having large chunks like I’ve done here, you could spoon the salsa over the prawns. Or try serving it with corn chips, it’s terrific!
I made this Prawn, Mango and Avocado Salad yesterday at lunch, and usually I do my damnedest to avoid dressing more than 1 salad for photos if I’m alone because most dressed salads just don’t keep for very long, they go all soggy, and I really hate wasting food. But today, it was one for me and one for the homeless man at the dog park. He LOVED this. Those prawns…. they are big, plump, tiger prawns. He’s an absolute sucker for anything with prawns. I saw them at the seafood shop yesterday and they looked so good, that’s what inspired me to make this.
Hope you’re inspired to give it a go too! – Nagi x
This Prawn Mango and Avocado Salad with Noodles is perfect for balmy summer days. Drizzled with a terrific Lime Sweet Chilli Dressing, this is a great no-cook meal! This recipe serves 2 and it is enough for a meal (see Nutrition ones). Recipe VIDEO below.
- 90 g / 3 oz dried vermicelli noodles
- 12 - 16 large cooked prawns (shrimp), peeled (enough for 2 people)
- 8 - 10 soft lettuce leaves , about 15 cm /6" rounds (Note 1)
- 1 medium mango , ripe, cut into 1.5 cm / 3/5" pieces (Note 2)
- 1 medium avocado , cut into 1.5 cm / 3/5" pieces (Note 2)
- 1/4 red onion , finely diced
- 2 1/2 tbsp Sweet Chilli Sauce (store bought)
- 4 tbsp lime juice (or 2 1/2 tsp rice vinegar or cider vinegar)
- 2 1/2 tbsp olive oil
- 1 small garlic clove , minced
- 1 1/2 tsp sugar
- Salt and pepper
- 1 1/2 tbsp finely chopped coriander / cilantro
Soak vermicelli noodles in freshly boiled water, per packet directions. Drain then set aside to cool.
Place Dressing ingredients except coriander in a bowl. Whisk well. Stir through coriander. Adjust salt and pepper to taste.
Place avocado and mango in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.
Place 4 to 5 lettuce leaves on each plate, overlapping slightly (see video for how I do it).
Divide the noodles between each plate. Then spoon over mango avocado salsa, sprinkle each plate all over with red onion and top with prawns.
Drizzle over remaining Dressing all over everything, including the noodles. Serve immediately.
1. You can use any type of lettuce leaves you want. I like Oak or Butter Lettuce for this recipe because they are soft leaves, rather than crisp, and they create a nice bed for the salad. Both of these are "Living Lettuce" sold at supermarkets here in Australia (i.e. with the roots). You could also serve this on a bed of finely sliced iceberg or cos lettuce, or baby spinach or rocket.
2. AVOCADO + MANGO: Remember, Hass avocados (the almost-black skinned avocados) will go brown after you cut them so don't leave the cut avocado sitting around for too long! Shepherd Avocados (green skinned) don't go brown.
SIZE: You need about 1 - 1 1/4 cup of each mango and avocado, once diced.
3. This recipe is best prepared and served fresh. Don't leave the avocado and mango in the dressing sitting around, it will go soggy. The Dressing can be made up to 2 days in advance.
4. Nutrition per serving. This is actually quite filling - you'll be surprised how much the noodles expand when soaked. It's almost 500g/1 lb per serving - that's a decent size plate!
WATCH HOW TO MAKE IT
The ending with Dozer… now that’s true love!
Dozer in a Food Coma (like much of America this Thanksgiving Day I expect!).
Oh wait. He may just be sun baking. Or exhausted after a dog park play. Who can tell? He spends a lot of time on this day bed.
So, so happy I got a dark grey one.