This fresh Prawn Mango Avocado Salad with shrimp or prawns 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.
Make the Lemon Lime Vinaigrette first. Whisk the lime zest, chili pepper flakes, black pepper, lemon juice, honey and olive oil together. Set aside.
Next, arrange thinly sliced or cubed mango and avocado on serving plates, or on one large platter.
Cook the prawns. While I often grill prawns or fry them in a skillet, for this recipe I like to simply boil them. Boil water in a medium saucepan. Add the shelled prawns or shrimp to the boiling water and cook for 2 - 3 minutes once the water returns to the boil. Remove promptly to avoid overcooking.
Arrange the prawns or shrimp on top of the mango and avocado cubes.
Drizzle with the Lemon Lime Vinaigrette and garnish with freshly chopped cilantro leaves.
Notes
See the post for tips on how to peel fresh prawns and how to choose a ripe avocado.