MANGO AND PRAWN SALAD
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An easy prawn salad loaded up with juicy mango, avocado and cashews, and drizzled with a honey lime dressing.

Mango and prawn salad with avocado, cashews and a honey lime dressing.

This is a fresh and light meal to enjoy while the weather is still warm. Perfect for both lunch and dinner.

As usual, there are plenty of options if you don’t like prawns. Chicken tenderloins and smoked chicken both work well. For a budget version, used canned tuna instead (this even makes a nice addition with the prawns, for an extra boost of protein and flavour). Check out all the recipe notes below.

 

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Mango and prawn salad with avocado, cashews and a honey lime dressing.

MANGO AND PRAWN SALAD

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

This easy prawn salad is loaded with juicy mango, avocado and cashews, and drizzled with a honey lime dressing. A fresh and light meal to enjoy while the weather is still warm.

QUICK PRINT

Ingredients

DRESSING

  • 1 small clove garlic
  • 3 1/2 Tbsp olive oil
  • 2 1/2 Tbsp lime juice
  • 1 1/2 Tbsp honey
  • 2 tsp wholegrain mustard

PRAWNS

  • 400 g raw prawn cutlets (14oz)

SALAD

  • 1/2 small iceberg lettuce
  • 1 red capsicum
  • 1 ripe mango
  • 1 large avocado
  • 1/2 red onion
  • 1 large handful fresh basil (optional)
  • 200 g dried risoni/orzo pasta (7oz)
  • 1/2 cup roasted, salted cashews (75g)

Instructions

  1. PREPARE DRESSING AND PRAWNS

    Crush garlic. Place all dressing ingredients in a jar and shake well to combine. Season to taste with salt and pepper.

  2. Remove tails from prawns and cut each prawn into 3 pieces. Place in a bowl and add 1 1/2 tablespoons of the dressing. Toss to combine.

  3. PREPARE SALAD

    Shred lettuce and dice capsicum, mango and avocado. Thinly slice red onion and roughly chop basil. Place in a large salad bowl.

  4. Bring a medium saucepan of salted water to the boil. Add risoni and boil for 8 minutes, or according to instructions on packet, until al dente.

  5. COOK PRAWNS

    When risoni has just a few minutes left to cook, heat a large frying pan on medium high. Add prawns and stir fry for a couple of minutes until cooked (pink and opaque).

  6. SERVE

    Drain pasta well and rinse briefly under cold water. Add to salad with prawns and dressing. Toss to combine. Season with a little extra salt and pepper if needed. Top with cashews and serve.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use a small gluten-free pasta or rice instead of risoni.
INGREDIENT SWAPS / NOTES: If you don’t like prawns, you could swap for chicken tenderloins - they will need to be panfried for a little longer, until fully cooked through. Smoked chicken (300g / 10.6oz) is also a good alternative.
BUDGET TIP: You could swap the prawns for 200g / 7oz canned tuna in spring water (drained). Don’t cook/add dressing to tuna - add full amount to salad instead.
STORING AND REHEATING: Store individual portions in containers in the fridge and eat cold. Cashews are best added just before serving.

 

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2 Comments

  1. vanessa says:

    Best meal I’ve had in ages. Kids loved it too.

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