A big, juicy Prawn Mango Avocado Summer Salad!! Tossed with a fresh lime dressing, this is a magical combination of textures and flavours that’s summer in a (giant) bowl.
A terrific almost no-cook meal option or a great summer salad for a crowd. This is also how I make prawns (shrimp) stretch further!
Summer Salad – Prawns, Mango and Avocado!
I’m a bit fussy when it comes to fruit in meals. I never got on board the pork with apple thing. I’m not really a big fan of fruity sauces with roasts unless it errs more towards savoury or tart than sweet.
But mangoes with prawns? It’s a match made in heaven. It’s like tomato and basil. They are just meant to be!
Not that I’ve stopped there. Prawns and mango are the star ingredients in this summer salad, but just look at all the other goodness we’ve got here…. Creamy avocado – umm, hello! Juicy cherry tomatoes, fresh leafy greens, freshness from red onion and coriander/cilantro, all tossed through with a zesty lime dressing..
Who ever said salads are boring….! 😂
Make less prawns stretch further
You may have noticed that the prawns in this Summer Salad are chopped, which is a bit unusual. I do this for two reasons:
1. Stretch the prawns further – Big, juicy, bright orange prawns are in their prime during summer, but they aren’t cheap! Especially if you get really good quality ones.
So this is how I make less prawns go further. By chopping them, you get to have a bit of prawn in every single bite rather than just 5 prawns on your plate that disappear in 5 seconds. (Oh wait, is that just me? 😂)
2. Eat with a spoon – chopped = food you can eat with a spoon of which I am a big fan. Partly convenience (eg eyes remain glued to TV / book whilst eating), partly laziness (no need to cut with knife and fork). Partly greediness (you can shovel way more in your mouth in one go).
Make it a meal
This is a Summer Salad that’s intended to be a meal. And while it would be lower calorie to skip out on any type of carb, I like to fill this salad out using risoni / orzo, rice (any type) or quinoa (see this recipe for how to cook it). You’ll love how it soaks up all the flavour from the juicy prawns, mango and the dressing!
Giant couscous (pearl couscous) would also be ideal in this (cook it the way I do in this Israeli Couscous Salad). If you’re making this to impress, try using Wild Rice instead of risoni (cook it per this Wild Rice Salad recipe). The black colour and nuttiness of the rice looks and tastes spectacular!
How to make it
This is a straight forward recipe that calls for more chopping than anything else! Make the Lime Dressing first (just olive oil, fresh lime juice, garlic, S&P) to give the flavours time to meld. Cook the risoni/orzo. And meanwhile, chop the other ingredients, then bring it all together.
How to dice mango
Quick tip! Here’s an easy way to dice mango: Cut the cheeks off, score a grid in the flesh, then run a spoon around the rim then scoop the flesh out. And like magic, cubes of mango come tumbling out!
Depending on the size of your mango, some of these cubes will probably be larger than ideal so just cut them a bit smaller.
I just realised that I’ve used far more photos than necessary for such a simple Summer Salad.
I can’t resist. The self confessed Queen of Brown Foods (curries, gravies etc) is overly excited to be faced with all the beautiful colours in this salad.
Colourful food doesn’t happen often around here. Let me indulge! 😂 ~ Nagi x
Prawn, Mango Avocado Summer Salad
Watch How To Make It
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Prawn Mango Avocado Summer Salad with Lime Dressing
Ingredients
Salad:
- 2.5 cups cooked risoni/orzo or similar (Note 1)
- 300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked)
- 1 large mango , cut 1.5cm / ½” pieces
- 1 large ripe avocado , cut 1.5cm / ½” pieces
- 75 g / 2.5 oz rocket / arugula , roughly chopped (Note 2)
- 250 g / 8oz cherry tomatoes , halved
- 1/2 red onion , finely sliced
- 1/4 cup coriander / cilantro leaves , finely chopped (Note 2)
Lime Dressing:
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) lime juice (fresh), plus more to taste
- 1 small garlic clove , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Shake Dressing in a jar.
- Chop prawns into 1.75 – 2 cm / 2/3” pieces.
- Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!
Recipe Notes:
* Quinoa - cook per this recipe, use 3/4 cup (use recipe scaler in that recipe and adjust until uncooked quinoa amount becomes 3/4 cup)
* White Rices^ - 1 cup uncooked with 1 1/2 cups water in saucepan. Cover, bring to simmer, then turn down to medium low. Cook 12 - 15 min until water is absorbed, remove from heat, leave lid on. Stand 10 minutes, fluff, cool, use required amount for this recipe. Freeze remainder and stockpile to use for Fried Rice! Best to use long grain or medium grain white rice, jasmine or basmati. Short grain or sushi rice also ok (but the previous listed are better). Do not use: risotto or paella rice. * Brown Rice^ - 1 cup uncooked with 2 cups water. Cook as above except it will take 35 to 40 minutes, measure out amount required for this recipe. * Wild Rice - cook per this recipe. * Pearl / Giant Couscous - cook per packet ^ Hard to cook less than 1 cup. Put leftovers in freezer, stockpile and use for Fried Rice! 2. Variations / subs:
- Rocket (arugula) - sub with baby or normal spinach, other leafy greens or shredded cabbage
- Coriander/cilantro - sub with parsley or chives or green onion
- Other variations - lemon instead of lime, crab or other seafood, even chopped seafood sticks! Beans instead of risoni/orzo or for a low carb option, try cauliflower rice.
- Add ins - corn, cucumber, shaved fennel, cooked diced capsicum/bell peppers or zucchini
Nutrition Information:
FRESH PRAWN RECIPES TO ENJOY ALL SUMMER!
-
5 Prawn Dipping Sauces for a giant bucket of fresh prawns
-
Prawn Mango Avocado Summer Salad with Lime Dressing (this recipe)
-
Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal
-
Browse all Prawn / Shrimp Recipes
Life of Dozer
And 10 minutes later, he was still doing this….
Hi Nagi, I have been making a variation of this recipe for many years and it’s always been a favourite whenever I have served it. I also add cubes of cucumber to mine and another favourite some Strawberry Pawpaw. Some chopped LemonGrass in my Dressing too (store bought one in jar). Some thinly sliced Radish also works.
Oooh! I love all those tips, thank you for sharing them Sandi! N x
The photo cried out “summer” even though today felt -18 c with the wind chill factor in Montreal 🙁
Nevertheless, I will give it a try with farro instead of the rice & pasta.
🌞🌞🌞 LOVE hearing that Frances! Mmmm Farro, thanks for the idea! N x
Hi Nagi! This makes me wish I was I Sydney sitting on your deck eating this wonderful salad! Unfortunately as you know I’m here and it’s winter. However, when summer does roll around this is on my list to make! For now I’ll just dream about it!
You mean winter finally rolled around there?? 😜 Say hi to Gary and the pups for me!!! And the cats 😸 Mustn’t forget them!! N xx
Hello, sweet Nagi, I wish you even more success in 2019 and good health and lots of love and a cuddle to your lovely doggie. Just looking at your mango, avocado , prawn recipe makes my mouth water. Especially after I tried today the worst Vegan country pies, that’s what they were called by Linda McCartney. The dogs ate it, only my Great Dane gave me the cold shoulder. I really indulge visually in your recipes. Thank you so much. I will post it on my Facebook page, if I may. Have a lovely Thursday. Love from Capetown x L
Vegan country pies rejected by your Great Dane!! 😂 That certainly says something!!! N x
This recipe looks amazing and I can’t wait to try it. I just recently started following your excellent blog. What’s not to love about good food, beautiful photography and a dog named Dozer? Happy New Year from Dallas, Texas!
Happy New Year to you too Fay!! I have VERY fond memories of Dallas, the first time I tried real deal BBQ!!! Oh boy, it ruined me for life, I’m a total BBQ snob now
Nagi, HAPPY NEW YEAR 2019!!🎉🍾
I wish you and Dozer continued success in your cooking adventures, and any other adventures that may come your way!
Loving the salad. I can identify your feels about the summer. As for me living in the Caribbean it’s 24/7 summer with two seasons …wet and dry 😂
Enjoy the day! Hugs ..😊🌺
It’s summer ALL YEAR ROUND for you!! 😂 I was actually going to call this a Caribbean Shrimp Salad, just for fun! Happy New Year to you too Gail! N x
This salad looks yumm.. Happy New Year from Barbados!
Happy New Year Tanesha!! I bet it’s pretty much summer ALL YEAR ROUND for you!!! N xx
Easy to make and very delicious
Absolutely dead easy to make!!! 🙂 N x