If you’re on the hunt for a salad that screams summer freshness and packs a flavorful punch, you’re going to adore this Prawn Mango Avocado Summer Salad Recipe. I absolutely love this salad because it effortlessly combines juicy prawns, sweet mango, creamy avocado, and zesty lime dressing to create a dish that’s vibrant, healthy, and seriously satisfying. Whether you’re whipping it up for a light lunch or a stylish dinner party, you’ll find that this recipe is a total crowd-pleaser that comes together in no time.

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Why You’ll Love This Recipe

Fresh & Flavorful: The combination of prawns, mango, and avocado creates a perfect balance of textures and tastes that feels like summer in every bite.
Quick & Easy: You can have this salad ready in about 25 minutes—great for busy weeknights or last-minute guests.
Versatile & Customizable: You can easily swap the base from risoni to quinoa or couscous depending on what you have in your pantry.
Healthy & Filling: Packed with protein, fiber, and healthy fats, it makes a wholesome meal that keeps you energized without feeling heavy.

A white bowl filled with a colorful shrimp salad on a white marbled surface. The base layer is fresh green lettuce leaves. On top, there are bright yellow diced mango pieces on one side, and white rice with a lime slice on the other. Next to the mango, there are chunks of green avocado mixed with small tomato halves, and a few red onion slices scattered around. The center is piled with small cooked shrimp, garnished with chopped herbs. Around the bowl are three whole cooked shrimp, two lime wedges, and a clear glass filled with yellow dressing. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together because each adds a unique flavor and texture—from the sweetness of mango to the peppery bite of rocket, plus the juicy burst of cherry tomatoes. When shopping, look for ripe mangoes that give slightly to touch and firm avocados for that creamy texture without mushiness.

Cooked risoni/orzo: I love using orzo for its tiny pasta shape that blends seamlessly, but you can swap in quinoa or couscous if you prefer.
Cooked peeled prawns/shrimp: Go for fresh or high-quality frozen prawns, and be sure they’re cooked—this saves time and keeps the texture just right.
Mango: A large, ripe mango adds juicy sweetness—don’t skip this or you’ll miss the magic!
Ripe avocado: Adds creaminess and richness to balance the bright flavors.
Rocket/arugula: Its peppery notes brighten the salad—feel free to roughly chop or tear it.
Cherry tomatoes: Halved for a juicy, pop-in-your-mouth touch of freshness.
Red onion: Thinly sliced for a bit of crunch and mild sharpness.
Coriander/cilantro leaves: Leaves finely chopped for a fresh herby layer of flavor.
Extra virgin olive oil: Use a good-quality oil for that fruity, smooth dressing base.
Fresh lime juice: The key to the crisp, tangy dressing that ties everything together.
Garlic clove: Minced small to add savory depth without overpowering.
Salt and black pepper: To season and bring out all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what’s in season or what I have on hand. Feel free to tailor this Prawn Mango Avocado Summer Salad Recipe to suit your tastes or dietary needs—it’s super flexible!

Protein Swap: Once I tried grilled chicken instead of prawns and it was delightful for a slightly different flavor profile.
Greens Change-Up: If you’re not a rocket fan, baby spinach or mixed salad greens work well too.
Dressing Twist: Adding a touch of honey or a dash of chili flakes to the dressing gives it a sweet-spicy kick that I discovered after experimenting with flavors.
Make it Vegan: Skip prawns and add grilled tofu or chickpeas to keep it protein-rich and plant-based.

How to Make Prawn Mango Avocado Summer Salad Recipe

Step 1: Whisk Up That Luscious Lime Dressing

Start by combining fresh lime juice, minced garlic, extra virgin olive oil, salt, and black pepper in a jar or small bowl. Give it a good shake or whisk until all the ingredients emulsify into a bright, tangy dressing. This dressing is the heart of the salad, so fresh lime juice really makes a difference here—trust me, I’ve tried it with bottled lime juice and it falls flat.

Step 2: Prep Your Prawns, Mango, and Avocado

Chop the cooked peeled prawns into bite-sized pieces, around 1.75 to 2 cm (2/3 inch) chunks. For mango and avocado, dice them into similar-sized pieces so every forkful is balanced. A quick tip: If you ever struggle cutting mango, make criss-cross cuts on the cheek after slicing it off the pit, then scoop out the cubes with a spoon—it keeps things tidy and easy!

Step 3: Toss It All Gently

Place your risoni (or chosen base), prawns, mango, avocado, rocket, cherry tomatoes, red onion, and coriander into a large bowl. Pour over your lime dressing and toss very gently using a rubber spatula to avoid mashing that beautiful avocado. I like to fold everything carefully so the salad stays vibrant and fresh-looking. Taste it and add a little more lime juice if you want that extra zing!

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Pro Tips for Making Prawn Mango Avocado Summer Salad Recipe

Keep Avocado Fresh: I learned to toss avocado with the dressing quickly to stop it from browning and to keep it creamy for longer.
Prawn Prep: Cutting prawns into uniform sizes ensures every bite delivers the right balance of flavor and texture.
Balancing Flavors: Don’t be shy to adjust lime juice and salt at the end—it really lifts the whole salad.
Gentle Tossing: I avoid using forks to toss this salad because they can mush the avocado; instead, a soft spatula is my go-to tool.

How to Serve Prawn Mango Avocado Summer Salad Recipe

A white bowl filled with a colorful salad showing three main layers: at the bottom, there is a layer of light beige orzo pasta, followed by chunks of orange mango and green avocado mixed with dark green leafy spinach, and topped with pieces of light orange shrimp and halved red cherry tomatoes. The salad has a fresh and moist texture, with a silver spoon resting inside the bowl. Next to the bowl is a white cloth with two lime slices on it, and a glass of clear water. In the background, there is a larger white bowl with the same salad mix and two silver serving spoons placed on a stack of white plates, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a few extra chopped coriander leaves on top along with a light grind of black pepper. Sometimes a few lime wedges on the side invite everyone to add a personal touch of zing. For a colorful pop, toasted pumpkin seeds or crushed pistachios add a delightful crunch that my family goes crazy for.

Side Dishes

This salad is lovely on its own but pairs beautifully with crusty sourdough bread or grilled halloumi to round out the meal. On hotter days, I like serving it alongside a chilled cucumber and dill yogurt dip to keep things refreshing.

Creative Ways to Present

For a dinner party, I like serving this salad layered in clear glass bowls to showcase the vibrant colors. Another fun idea is to scoop it into ripe mango halves for a stunning, edible bowl that’s sure to impress guests. You can also turn it into individual portions in small jars for easy picnic-style serving.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge, but since avocado browns quickly, it’s best to eat it within a day. To slow browning, I add a bit of extra lime juice before storing and keep the salad tightly covered. The flavors actually meld nicely overnight, making the next day’s taste even better, if you can resist!

Freezing

This salad doesn’t freeze well because fresh fruit and avocado get mushy, and prawns can become rubbery after freezing and thawing. I recommend making just the amount you need or saving leftovers for the fridge only.

Reheating

Since this salad is best served cold or at room temperature, I don’t reheat it. If you want some warmth, I gently heat the risoni separately and toss it with the other ingredients fresh, but the prawns and fruit are always best chilled.

FAQs

Can I make the Prawn Mango Avocado Summer Salad Recipe vegetarian?

Absolutely! Simply skip the prawns and substitute with grilled tofu, chickpeas, or even roasted nuts for protein. The mango and avocado provide plenty of flavor and texture to keep the salad delicious.
What can I use if I don’t have fresh lime juice?

Fresh lime juice really brightens this salad, but in a pinch, freshly squeezed lemon juice is a decent alternative. I avoid bottled citrus juices because they tend to be less vibrant and can change the flavor profile.
Can I prepare components of this salad in advance?

Yes, you can cook the risoni and prepare the dressing a day ahead. Keep mango, avocado, and prawns separate until just before serving to maintain freshness and avoid browning or sogginess.
What type of prawns work best for this salad?

I prefer peeled and cooked prawns for convenience, but fresh or frozen are fine as long as they’re properly cooked. Avoid big, rubbery prawns and choose medium-sized ones for best texture.

Final Thoughts

I have to say, this Prawn Mango Avocado Summer Salad Recipe holds a special place in my summer recipe rotation. It’s light, yet satisfying, filled with flavors that remind me of sunny afternoons and easy meals with friends. I love sharing this salad because it’s beautiful, tastes amazing, and truly makes you feel like you’re treating yourself—even on a busy weeknight. So give it a go; I’m confident you’ll keep coming back to it just like I do!