Dessert

Prawn Mango Avocado Summer Salad with Lime Dressing Recipe

ByHarry Bern December 29, 2025December 29, 2025

Introduction

This Prawn Mango Avocado Summer Salad is a refreshing and vibrant dish perfect for warm days. Combining sweet mango, creamy avocado, and succulent prawns with a zesty lime dressing, it’s light yet satisfying. Ideal for quick lunches or casual dinners, it’s sure to brighten your table.

The image shows a white bowl filled with a colorful shrimp salad layered with red cherry tomatoes, bright yellow mango cubes, green avocado pieces, and chopped green spinach leaves mixed with white orzo pasta. Thin slices of purple onion are scattered throughout, adding a touch of contrast. The shrimp are pink and white, cut into bite-sized pieces, and are mixed evenly with fresh herbs and small pieces of diced tomatoes. In the lower part of the bowl, a wedge of lime adds a fresh green color. The background is a white marbled texture, and a shiny silver spoon is partially visible inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups cooked risoni/orzo or similar
300 – 400g (10 – 12 oz) cooked peeled prawns/shrimp (~750g unpeeled whole cooked)
1 large mango, cut into 1.5cm (½”) pieces
1 large ripe avocado, cut into 1.5cm (½”) pieces
75 g (2.5 oz) rocket/arugula, roughly chopped
250 g (8 oz) cherry tomatoes, halved
½ red onion, finely sliced
¼ cup coriander/cilantro leaves, finely chopped
4 tbsp (60 ml) extra virgin olive oil
2 tbsp (30 ml) fresh lime juice, plus more to taste
1 small garlic clove, minced
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: In a jar, combine the olive oil, lime juice, minced garlic, salt, and black pepper. Shake well to make the dressing.
Step 2: Chop the cooked prawns into 1.75–2 cm (2/3”) pieces.
Step 3: Place the risoni/orzo, prawns, mango, avocado, rocket, cherry tomatoes, red onion, and coriander in a large bowl.
Step 4: Pour the dressing over the salad ingredients and toss gently using a rubber spatula to combine without mashing the avocado.
Step 5: Adjust the flavor with more fresh lime juice if desired and serve immediately for the best freshness.

Tips & Variations

For a nutty crunch, sprinkle toasted cashews or almonds on top before serving.
If you prefer, substitute rocket/arugula with baby spinach or mixed salad greens.
Use cooked chicken or tofu instead of prawns for a different protein option.
Chill the salad ingredients before mixing to keep the salad cool and refreshing.
Make sure the avocado is ripe but firm to hold its shape in the salad.

Storage

Store the salad separately from the dressing in an airtight container in the refrigerator for up to 1 day. Combine just before serving to keep the avocado and mango fresh. Leftovers are best eaten cold and should not be kept for more than 24 hours for optimal texture and flavor.