This Prawn Mango Avocado Salad with Lemon Lime Dressing can be on your table in 15 minutes! It’s paleo and gluten-free.
This fresh Prawn Mango Avocado Salad with sizzling shrimp can be on your dinner table in fifteen minutes. Sweet, juicy mangos, creamy avocado and tender shrimp all tossed with a lemon-lime dressing make a simple but simply delectable salad.
I’m a little obsessed with both avocados and mangos lately. We had this Quinoa Bowl with Avocado, Feta and Strawberries three times lately. The Ataulfo mangos are at their peak, so today I tossed them together with avocados and prawns and made this appetizing salad.
What’s the difference between prawns and shrimp?
It depends who you ask! As far as I can determine, Americans call them shrimp, while Australians and Brits call them prawns. Some people say that prawns are big and shrimp are small. However, I have learned that prawns and shrimp are different species, and their bodies have slight differences, too. Surprisingly, I found out that the spot prawns we harvest in local waters here on the West Coast of Canada are actually shrimp!
Not only that, but they look beautiful paired with avocados, a favourite fruit of mine. Avocados are a fresh fruit full of “good fat.”
While it can be frustrating to get one just at the peak of ripeness, I’ve found a method that works for me. You’ve probably cut open an avocado that looks perfectly fine on the outside only to find it bruised and brown and spotted inside.
How to choose a ripe avocado
Here’s what I do. When selecting one, I look at the stem end and gently flip it open. If it’s green, it’s good. If its brown, I steer clear. Once I bring it home, I leave it on my counter at room temperature just until it begins to get slightly squishy when gently squeezed. Then, if I’m not going to eat it right away, I store it in the refrigerator. Avocados tend to go from great to gross in twenty-four hours. I have no guarantees for perfect avocados, but this method seems to work for me most of the time.
This 3-ingredient Prawn Avocado Mango Salad seems to be just too simple to be a showstopper. Its simplicity is what makes it so appealing. Drizzled with a slightly sweet, slightly zesty Lemon-Lime dressing, the natural flavours of the sweet mango and succulent shrimp shine through. This is a salad that will become a regular on our dinner table every year in mango season.
Prawn Mango Avocado Salad
- 24 raw prawns or large shrimp,, fresh or thawed
- 1 tbsp grapeseed or other vegetable oil
- 2 medium mangos, thinly sliced
- 2 medium avocados, thinly sliced
- 3 tbsp cilantro leaves, finely chopped
Lemon Lime Vinaigrette
- 1 tbsp lime zest
- 1/2 tsp dried chili pepper flakes
- 1/2 tsp black pepper, freshly ground
- 2 tbsp lemon juice
- 1 tsp honey, or more, to taste
- 3 tbsp olive oil, extra virgin
- Make the Lemon Lime Vinaigrette first. Whisk the lime zest, chili pepper flakes, black pepper, lemon juice, honey and olive oil together. Set aside.
- Arrange mango and avocado slices on serving plates or on one large platter.
- Heat a skillet over medium heat. Add 1 tbsp oil and heat. Pat the prawns dry and add to skillet. Cook on one side for 1 - 2 minutes, turn and cook for 1-2 minutes longer, or just until they are no longer translucent. Arrange on top of the mango and avocado slices.
- Drizzle with the Lemon Lime Vinaigrette and garnish with freshly chopped cilantro leaves.
This recipe was adapted from this one on taste.com.au
If you like this Prawn Mango Avocado Salad, try these, too.
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