Mango, Prawn & Avocado Salad with Lime Dressing

A great way to celebrate fresh mangoes & ripe avocados, this zingy meal salad is perfect for summer! You can use fresh or frozen prawns - just make sure they're fully defrosted if you're using frozen.

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Servings 2

Prep Time 20

Total Time 25

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

If you're sensitive to heat, you can remove the seeds from some or all of the chilies. Cut the chilies in half lengthwise and use a small spoon to scrape away the ribs and the seeds and discard. Proceed with the recipe as written.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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