Mango Avocado Prawn Salad from the stove

This Mango Avocado Prawn Salad is an simple, healthy, tasty lunch or dinner. With fresh mango, avocado, succulent prawns, and a tangy lime dressing, this is perfect salad for spring and summer meals.

Summer calls for light, refreshing, and vibrant dishes. We're talking simple and breezy grilled seafood, simple fruit salads, and tropical salsas.

And this Mango Avocado Prawn Salad ticks all the boxes when it comes to the summer eats checklist. It's fast, simple, and so fresh and tasty! The perfect summer salad.

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❤️ Why you'll love this recipe

What's to love about shrimp mango salad? So many things!

Simple – This is a truly simple salad that's a cinch to pull together!
Fresh & flavorful – With sweet ripe mango, creamy avocado, succulent prawns, and a zesty lime dressing, this salad is bursting with light, bright, fresh flavors.
Versatile – This mango prawn avocado salad makes for a delectable light lunch or light dinner, and can be served as a starter, side salad, or main course.

🛒 Ingredient notes

Mangoes – Use ripe, juicy, sweet mangoes for a burst of sweetness. Their tropical flavor adds a refreshing contrast to the other ingredients.
Avocados – Choose firm but ripe avocado for a creamy texture that complements the prawns and balances the salad.
Prawns – Opt for fresh, medium-sized prawns or large shrimp. Be sure to peel and devein the shrimp, then cook before using them in this salad. You can also buy frozen pre-cooked shrimp or prawns, and then thaw them before adding to the salad.
Mixed greens – A mix of arugula, spinach, and romaine adds a crisp and fresh base for the salad.
Chili lime dressing – To make the simple yet flavorful salad dressing, you'll need fresh lime juice, olive oil, red pepper flakes, a minced garlic clove, mint , and a pinch of salt and pepper ties all the flavors together with a zesty finish.

Optional additions or substitutions:

Cilantro – Use chopped fresh cilantro leaves for a fragrant, herbal note either in place of mint or as a finishing garnish.
Honey – For a touch of sweetness, add a teaspoon or more of honey to the dressing.

✅ Step-by-step instructions

You'll find the full list of ingredients with measurements, along with detailed instructions, in the printable recipe card at the bottom of this post. But here are some step-by-step photos to show you how to make this tasty salad.

In a large bowl, toss the cooked prawns with a tablespoon of olive oil, salt, and pepper.
In a separate bowl, whisk together the dressing ingredients: the remaining olive oil, lime juice, red pepper flakes, garlic, mint, and salt and pepper.

Assemble the salad

3. Divide the mixed greens among 4 plates (if serving as starters or side salads).
4. Top each with ripe mango slices.
5. Add avocado slices.
6. Add seasoned prawns.
7. Drizzle a tablespoon or so of the prepared dressing over each plate of salads and toss together the salad ingredients. Add more salt and pepper to taste, if needed.

Enjoy immediately!

👩🏻‍🍳 Recipe FAQs

Are prawns and shrimp the same thing?

Although they are used interchangeably in the US, prawns and shrimp are actually two different species. Prawns tend to be larger, sweeter, and have straighter backs, whereas shrimp tend to be slightly smaller than prawns and have more curved backs.

Can We use frozen prawns?

Yes, you can use frozen prawns. Simply make sure to thaw them properly before cooking. Fresh prawns are preferable for the best texture and flavor.

How do We keep the avocado from browning?

Toss the avocado pieces in a little lime juice immediately after slicing. This helps prevent oxidation and keeps them looking fresh.

Can We make this salad ahead of time?

You can prep the ingredients ahead of time, such as slicing the mango and making the dressing. But assemble the salad and toss with the dressing simply before serving to ensure freshness. If you must make it ahead, keep the dressing separate and add it simply before serving.

What's the best way to store leftovers?

While this is best enjoyed in one sitting, you can store leftovers in an airtight container at room temperature for up to 24 hours.

🍽 Serving ideas

This tasty salad can be enjoyed as a starter, side dish, or main course.

As a starter – Serve the mango avocado prawn salad as an elegant starter to a main course like Grilled Honey Garlic Chicken Skewers or Asian Beef Burgers. It's a great way to whet the appetite without being too filling.
Light lunch – Pair the salad with a slice of crusty bread or pandesal rolls for a light and satisfying lunch.
Main course – To make it a more substantial main dish, add a side of quinoa or couscous.

🍷 🥂 Wine pairings

This light summer salad pairs well with white wine or a rosé wine.

For white wines, choose a Sauvignon Blanc. Its crisp, citrusy notes complement the lime dressing and mango. Or you could go for an unoaked Chardonnay, which pairs well with the creamy avocado and rich prawns. Finally, a dry Riesling adds a touch of sweetness that echoes the mango and balances the dish.

If you are opting for a Rosé, choose a dry rosé of Pinot Noir that offers a refreshing acidity that cuts through the richness of the avocado and prawns.

🍳 Kitchen tools and equipment

Ready to make this recipe? Here are the kitchen tools and equipment you'll need:

Cutting board
Sharp knife
Large mixing bowls
Whisk
Kichen tongs

More summer recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Mango Avocado Prawn Salad

By Marlynn Schotland Prep Time: 15 mins Cook Time: 0 mins Total Time: 15 mins Servings: 4 This salad is light and refreshing – an simple and healthy recipe you can make in 15 minutes or less!

Ingredients

Prawn marinade

24 cooked prawns or large shrimp, peeled and deveined
1 Tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Chili Lime Dressing

juice of 2 limes
¼ cup olive oil
1 garlic clove, minced
1 Tablespoon chopped mint leaves
1 teaspoon red pepper flakes

Salad

3-4 ounces mixed greens
2 mangos, peeled, pitted, and thinly sliced
2 avocados, peeled, pitted, and thinly sliced
kosher salt and pepper, to taste

Instructions

Marinate the prawns

In a large bowl, combine the prawns or shrimp with 1 Tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Set aside.

Make the dressing

In a separate medium bowl, whisk together the lime juice, olive oil, minced garlic, chopped mint (save some for garnish), and red pepper flakes.

Assemble the salads

Evenly divide the mixed greens between four salad plates.
Top with sliced mango, sliced avocado, and marinated prawns, divided evenly between the plates.
Dress with the chili lime dressing. Garnish with any extra chopped mint leaves. Add more salt and pepper, to taste.

Notes

Makes approximately 4 salad servings, or 2 main course servings. Make Ahead: This salad is best enjoyed right after it is made. But you can prep the ingredients and store them in separate airtight containers for up to one day, then combine simply before serving. You can toss the avocado slices in a bit of lemon or lime juice to help prevent browning. Storage: store leftovers in an airtight container in the refrigerator for up to one day.

Nutrition

Calories: 379 kcal, Carbohydrates: 25 g, Protein: 3 g, Fat: 32 g, Saturated Fat: 5 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 22 g, Sodium: 313 mg, Potassium: 713 mg, Fiber: 9 g, Sugar: 15 g, Vitamin A: 1657 IU, Vitamin C: 53 mg, Calcium: 30 mg, Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.