Description
A refreshing and vibrant summer salad featuring juicy prawns, sweet mango, creamy avocado, and tangy lime dressing, all tossed with cooked risoni or orzo and fresh greens for a light, flavorful meal perfect for warm weather.
Ingredients
Scale
Salad 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
- 1/2 red onion, finely sliced
- 1/4 cup coriander/cilantro leaves, finely chopped
Lime Dressing
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lime juice, plus more to taste
- 1 small garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the dressing: Shake all the dressing ingredients (olive oil, fresh lime juice, minced garlic, salt, and black pepper) in a jar until well combined and emulsified.
- Chop the prawns: Cut the cooked peeled prawns into bite-sized pieces approximately 1.75 – 2 cm (2/3 inch) long for easy eating and even distribution throughout the salad.
- Assemble the salad: In a large bowl, combine the cooked risoni/orzo, chopped prawns, diced mango and avocado, chopped rocket/arugula, halved cherry tomatoes, sliced red onion, and chopped coriander/cilantro leaves.
- Toss with dressing: Pour the prepared lime dressing over the salad ingredients and gently toss using a rubber spatula to coat all components evenly without mashing the softer fruits and vegetables.
- Adjust seasoning and serve: Taste the salad and adjust with additional lime juice if desired. Serve immediately to enjoy the fresh flavors and textures at their best.
Notes
- Cooked risoni or orzo provides a light pasta base for the salad; other small pasta shapes can be substituted.
- Rocket/arugula and coriander add peppery and fresh herbal notes; if unavailable, spinach and parsley can be good alternatives.
- Be gentle when tossing the salad to keep the diced mango and avocado pieces intact and avoid mushiness.
- Serve immediately after tossing to enjoy the best texture, especially of the avocado and mango.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming cooked risoni and prawns are pre-prepared)
- Category: Salad
- Method: No-Cook
- Cuisine: Australian
Keywords: prawn salad, mango avocado salad, summer salad, lime dressing, risoni salad, seafood salad, healthy salad
