Prawn Mango Salad with Avocado – packed with fresh ingredients like prawns (shrimp), avocado, mango and feta, dressed with lemon and garlic – this is no ordinary salad!
This recipe ticks my top 3 food boxes…simple, fast, and tastes amazing! This is my prawn mango salad with avocado, a flavour combination that’s like a fresh Australian summer feast all in one bowl!
It’s so easy to prepare, it’s mainly just chopping and boiling water, which makes it a real mid-week winner too. My kind of food!
Plus, it’s a substantial salad – more of what I like to call a “dinner salad” – I’m not really a bowl-of-lettuce-leaves-for-dinner-just-because-it’s-healthy kind of girl. There, I said it. And I bet I’m not the only one!
Ingredients for this prawn mango salad
- cooked prawns (shrimp)
- cherry tomatoes
- fresh chives
- fresh parsley
- fresh lemon juice
- garlic-infused olive oil (see my top tips)
- salt & pepper
*please see the recipe card below for exact quantities and detailed instructions
How to make prawn mango salad
- Add cooked risoni/orzo to a large bowl.
- Then add chopped prawns/shrimp, mango, avocado, cherry tomatoes, chives and parsley.
- Add dressing ingredients to the same bowl – garlic infused oil, lemon juice, salt and pepper.
- Mix gently to combine everything. Check for seasoning, top with feta and serve.
My top tips for making this salad
- This is a great way to stretch your prawn/shrimp budget further. By chopping the prawns into smaller pieces they go further in the salad. I’m one of those people that like to have a little bit of everything in each mouthful (or at least the option!) and chopping the prawns makes that easy.
- Garlic-infused olive oil – this is available in supermarkets, alongside all of the other oils. My suggestion would be to taste test it first as they can vary in strength. You may want to tone down the garlic flavour using plain olive oil – depending on your taste.
Other salad recipes you may like
Tomato and Bocconcini Salad – a fresh and colourful salad of tomatoes with cherry bocconcini and fresh herbs.
Pumpkin Couscous Salad – sweet butternut squash salad with chargrilled capsicum, mint & couscous.
Pesto Mozzarella Pasta Salad – the traditional taste of Caprese salad, with an extra flavour boost from basil pesto and prosciutto.
Warm Lamb Salad – oven roasted pumpkin, tomatoes & capsicum / peppers topped with spice rubbed lamb leg steak and a mustard pine nut dressing.
Prawn Mango Salad with Avocado
- ¾ cup risoni/orzo dry/uncooked
- 400 g cooked peeled prawns (shrimp) 14oz - chopped into 1½cm/¾" pieces
- 1 large mango diced
- 1 large avocado diced
- 250 g cherry tomatoes 8½oz - halved
- 1 tbsp finely chopped fresh chives
- 1 cup fresh parsley leaves firmly packed - roughly chopped
- 100 g danish feta 3½oz - crumbled
- juice of 1 fresh lemon to taste
- 1-2 tbsp garlic-infused olive oil to taste (see my notes)
- salt & pepper
- Cook risoni/orzo (3/4 cup) according to packet directions, then drain and allow to cool.
- To a large bowl, add cooked risoni, along with prawns (400g/14oz), mango (1 large), avocado (1 large), cherry tomatoes (250g/8½oz), chives (1 tbsp) and parsley (1 cup).
- To the same bowl, add lemon juice (1 lemon - to taste), garlic-infused olive oil (1-2 tbsp - see my notes) and salt & pepper. Mix gently to combine.
- Sprinkle with crumbled feta (100g/3½oz) and serve.
- This is a great way to stretch your prawn/shrimp budget further. By chopping the prawns into smaller pieces they go further in the salad. I'm one of those people that like to have a little bit of everything in each mouthful (or at least the option!) and chopping the prawns makes that easy.
- Garlic-infused olive oil - this is available in supermarkets, alongside all of the other oils. My suggestion would be to taste test it first as they can vary in strength. You may want to tone down the garlic flavour using plain olive oil - depending on your taste.