Hey there, friends! I hope you’re ready for a delightful culinary adventure today because I’ve got something special to share with you—my Aussie Prawn Salad with Avocado and Mango. This dish is a bright and refreshing celebration of flavors that transports me right back to the sun-soaked beaches of Australia, even if I’m just seated on my back porch. I remember summers spent by the coast, overlooking the shimmering ocean, where the taste of seafood is simply unbeatable. Each bite of this salad takes me back to those perfect, balmy evenings with a gentle sea breeze.

Why do I love this dish so much? Well, it’s not just the beautiful colors or the vibrant flavors that make it special; it’s also the memories intertwined with it. It’s simple yet elegant, making it perfect for gatherings or even just a quiet dinner at home. Plus, it’s incredibly healthy, packed with protein, fresh fruits, and greens. Seriously, who could resist that? Let’s dive into how you can make this amazing Aussie Prawn Salad yourself!

Why You’ll Love This Recipe

• Quick and easy: Perfect for a weeknight meal.
• Colorful and beautiful: You eat with your eyes first!
• Fresh and healthy: Packed with nutrients and bursting with flavor.
• Versatile: Great for lunch or as a light dinner.
• Seafood lovers’ dream: The prawns are succulent and tender.

Ingredients

Let’s gather our ingredients! Here’s what you’ll need to whip up this delightful Aussie Prawn Salad:

• 10 oz (300g) large raw prawns, peeled and deveined
• 1 ripe avocado, diced
• 1 ripe mango, diced (look for those golden ones!)
• 4 cups mixed salad greens (think arugula, spinach, and romaine)
• 1 small cucumber, thinly sliced
• 1 red bell pepper, chopped
• 1/4 red onion, finely sliced
• Juice of 1 lime (fresh is best—don’t skimp!)
• 2 tablespoons olive oil
• 1 teaspoon honey or agave syrup
• Salt and pepper to taste
• Fresh cilantro for garnish (optional, but adds a great touch!)

Step-by-Step Instructions

Ready to get cooking? Let’s roll up those sleeves and dive into making this incredibly delicious prawn salad! Here’s how:

1. Start by giving your prawns a quick rinse under cold water. Pat them dry with a paper towel—this helps them sear beautifully later on!
2. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the prawns. Cook them for about 2-3 minutes per side or until they turn a lovely pink color and are cooked through. You’ll know they’re done when they curl up slightly. Remove them from the heat and set aside.
3. Meanwhile, in a big bowl, toss together your salad greens, cucumber, red bell pepper, and red onion. You want to create a colorful and vibrant base!
4. Now, let’s prepare our dressing! In a small bowl, whisk together the lime juice, the remaining tablespoon of olive oil, honey or agave syrup, and a sprinkle of salt and pepper. This dressing adds a fresh pop of flavor!
5. Add the diced avocado and mango to the bowl of salad greens. Gently fold these in—you want to keep the avocado and mango intact and lovely.
6. Once everything is nicely mixed, add in the cooked prawns and pour over the dressing. Toss it all together gently, so every beautiful piece is coated. But, be careful—over-mixing can turn those beautiful avocado chunks to mush!
7. Garnish with fresh cilantro if you’re using it. This herb adds a touch of earthiness that complements the sweetness of the mango and the prawns perfectly.

Pro Tips & Variations

Here are some fun ideas and variations to make this salad your own:

• Spices: Add a sprinkle of chili flakes or smoked paprika for a bit of heat.
• Fruit: Feel free to swap the mango for pineapple or even peaches when they’re in season.
• Greens: Route for kale or quinoa if you want to make it heartier. They pair beautifully with the rest of the ingredients!
• Make it vegan: Substitute prawns with marinated tofu or chickpeas for a plant-based version.
• To make it extra zesty: Add some chopped jalapeños or a splash of coconut milk in the dressing.

Serving Suggestions

This salad is best served fresh, and it looks simply stunning on a large plate or in a chic salad bowl. For a complete meal, consider pairing it with some crusty bread or perhaps some fluffy rice on the side. A glass of chilled white wine or sparkling water enhances the experience, making it feel like a special occasion. On warmer days, it’s the ideal dish for outdoor picnics or barbecues—just imagine lounging in the sun, enjoying this delight of a salad while the world spins lazily by.

Storage Tips

If you happen to have leftovers (and that’s a big if, trust me!), here’s how you can store them:

• Keep the salad in an airtight container in the fridge. It’ll last for about 1-2 days. However, I recommend eating it fresh because the avocado can brown and the greens may wilt.
• If you’d like to prepare it ahead of time, store the dressing separately and mix it in just before serving. This keeps everything fresh and crunchy!
• Although I don’t recommend freezing it due to the nature of the fresh ingredients, you can freeze cooked prawns for future use. Just make sure they’re fully cooled and sealed tightly.

FAQs

Can I use frozen prawns?

Absolutely! Frozen prawns are a great option. Just make sure to thaw them overnight in the fridge or under cold running water before cooking.

Is this salad gluten-free?

Yes, this Aussie Prawn Salad is naturally gluten-free, making it a wonderful option for those with gluten sensitivities. Just double-check that any additional ingredients or dressings you use are also gluten-free!

How can I make this salad spicier?

If you love a kick of heat, consider adding some chopped fresh chili or a few dashes of hot sauce to the dressing. A sprinkle of chili flakes can also do the trick!

Can I prepare this salad ahead of time?

While you can chop your ingredients ahead of time, I suggest waiting to toss everything together until it’s closer to mealtime. This ensures your avocado and greens stay fresh and vibrant!

What can I substitute for mango?

While mango truly adds a special sweetness, you can try peaches, nectarines, or even some juicy oranges as alternatives. They’ll all work beautifully!

Do I have to include avocado?

Nope! While avocado adds a lovely creaminess to the salad, if you’re not a fan or can’t find a ripe one, feel free to leave it out or substitute it with something like a creamy dressing or some nuts.

Conclusion

So there you have it—my favorite Aussie Prawn Salad with Avocado and Mango! I hope you enjoy making this dish as much as I do savoring it. It’s fresh, bright, and perfect for any occasion, whether it’s a family dinner or a weekend barbecue with friends. I’d love to hear how it turns out for you! Feel free to drop a comment below or share your photos with me. Happy cooking, my friends!

Delicious Aussie Prawn Salad: Avocado & Mango Recipe Bliss

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• Author: antaki
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Savor this Aussie prawn salad featuring creamy avocado & sweet mango. A perfect blend of flavors for a refreshing meal. Try this easy recipe today!

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Ingredients

Scale 1x2x3x

300 grams of large raw prawns, peeled and deveined

1 ripe avocado, diced

1 ripe mango, diced

4 cups of mixed salad greens

1 small cucumber, thinly sliced

1 red bell pepper, chopped

1/4 red onion, finely sliced

1 juice of lime

2 tablespoons of olive oil

1 teaspoon of honey or agave syrup

Salt and pepper to taste

Fresh cilantro for garnish

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Instructions

Rinse the prawns under cold water and pat dry.

Heat olive oil in a skillet over medium-high heat and cook prawns for 2-3 minutes per side until pink.

In a bowl, toss salad greens, cucumber, red bell pepper, and red onion together.

Prepare the dressing by whisking lime juice, olive oil, honey or agave syrup, and a pinch of salt and pepper together.

Fold in the diced avocado and mango gently into the salad greens.

Add cooked prawns and pour dressing over; toss everything gently.

Garnish with fresh cilantro if desired.

Notes

A bright and refreshing salad that celebrates the flavors of Australia, combining succulent prawns with creamy avocado and sweet mango.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: Australian

Nutrition

• Serving Size: Serves 4
• Calories: 350
• Sugar: 12 grams
• Fat: 20 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Protein: 25 grams

Keywords: prawn salad, avocado, mango, Australian recipe, healthy salad, seafood recipe