An easy prawn salad loaded up with juicy mango, avocado and cashews, and drizzled with 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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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.
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.
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.
Shred lettuce and dice capsicum, mango and avocado. Thinly slice red onion and roughly chop basil. Place in a large salad bowl.
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.
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).
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.
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.