Mango season has come into full force in Australia and my local supermarket is packed full of countless varieties of this incredible fruit. It’s one of my favourite things about summer here and it’s inspired me to come up with different ways to use them in my cooking!
And if you’re after a crisp, bright and fresh meal salad in the warmer months, then this one with prawns, avocado and, of course, mango is a great option. Tossed in a Thai-style lime and fish sauce dressing, it’s relatively quick to make and perfect for a light meal.
How to Make Prawn, Avocado & Mango Salad
This salad comes together pretty quickly, but while I’m prepping everything else, I like to marinate my prawns. This is similar to what I do in my Mediterranean shrimp recipe.
If you’re using frozen prawns, make sure that they’re fully defrosted. Otherwise, add your peeled and deveined prawns to a small bowl.
Add a splash of fish sauce, grate in a clove of garlic and add some lime zest and then toss to combine.
Set the prawns aside at room temperature to marinate while you’re getting the rest of your salad together
Now, I also like to toast some peanuts. To do this, I simply add some unsalted peanuts to a rimmed baking tray and move them to a 180°C/350°F for about 5 minutes.
Once they’re cooled a bit, go ahead and give them a rough chop and set aside.
Now, go ahead and make the salad dressing! This is pretty similar to the dressing I use in my Thai chicken salad and it’s super delicious and punchy.
Finely chop some Thai chilies and add them to a bowl. I like things spicy, so I don’t remove any ribs and seeds. However, if you’re sensitive to heat, go ahead and scrape some or all of the ribs and seeds from the chilies before adding to the dressing.
Also, grate in some garlic and add some finely chopped coriander stems. Spoon in a couple of teaspoons of brown sugar and pour over some fish sauce along with some fresh lime juice. Whisk all of this to combine and set aside.
Now, get your salad together! Add some shredded little gem lettuce to a large salad bowl along with some edamame, a diced fresh mango, a diced avocado, some sliced green onions, some fresh chopped coriander and your toasted peanuts.
And all you need to do now is quickly cook your prawns! Add a bit of oil to a small pan and set it over medium-high heat.
Once the oil is shimmering, add the prawns and cook until they’re beginning to turn pink around the edges.
Flip the prawns over and cook on the other side until just opaque. Then, remove from the heat and add to your salad!
Pour the dressing over the salad and toss to combine. Now all you need to do is serve and enjoy!
Mango, Prawn & Avocado Salad with Lime Dressing
Ingredients
Mango, Prawn & Avocado Salad
- 150 g (5 oz) prawns peeled, deveined & tails removed
- 1 tsp fish sauce
- 1 clove garlic grated or finely minced
- ½ tsp lime zest
- 25 g (2 tbsp) unsalted peanuts
- 150 g (1 cup) little gem lettuce rinsed, trimmed & chopped
- 200 g (1 cup) frozen edamame defrosted
- 1 large mango diced
- 1 avocado diced
- 2 green onions thinly sliced
- 10 g (¼ cup) coriander/cilantro chopped
Lime Dressing
- 3 Thai chilies finely minced, de-seeded if desired (see note)
- 2 cloves garlic finely minced
- 1 tsp coriander/cilantro stems finely minced
- 45 ml (3 tbsp) lime juice
- 30 ml (2 tbsp) fish sauce
- 2 tsp light brown sugar
Instructions
- Preheat oven to 180°C/350°F. Add the prawns, fish sauce, garlic and lime zest to a small bowl. Stir to combine and allow to sit at room temperature for about 15 minutes – or while prepping the rest of the salad.
- Add the peanuts to a large rimmed baking tray. Move to the oven and toast until golden and fragrant, about 5 minutes. Remove from the oven and allow to cool slightly before roughly chopping them.
- Add the lettuce, edamame, mango, avocado, green onions, coriander and the chopped toasted peanuts to a large salad bowl. Toss to combine and set aside.
- Meanwhile, make the dressing. Add the chilies, garlic and cilantro stems to a small mixing bowl. Whisk in the lime juice, fish sauce and brown sugar. Set aside.
- Add 1 tbsp of neutral oil to a medium, non-stick skillet. Set over medium-high heat and, once shimmering, add the prawns. Cook until beginning to turn pink around the edges – about 1-2 minutes. Flip and cook on the other side until the prawns are pink and just opaque – another minute or so. Remove from the pan and set aside.
- Add the cooked prawns to the salad. Pour over the dressing and toss to combine. Serve immediately.
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This salad is perfect for warm days where all you want is something bright, fresh and punchy for dinner! It’s quick to make and perfect for any night of the week.
Are you after a salad with mango and avocado? Have any questions? Let me know in the comments!
