Mango And Prawn Salad

My recipe for Mango and Prawn Salad highlights some of the best produce an Australian summer has to offer, all in one big beautiful bowl!

Bursting with fresh ingredients like plump prawns (shrimp), juicy mango, creamy avocado, and ripe cherry tomatoes, then tossed in a lemon and garlic dressing - this is no ordinary salad!

This mango and prawn salad is filling enough to serve as a meal in itself, plus I have designed it so you get a little bit of everything in every bite, no need to decide on eating your prawns first or saving them until the end! First world problems!

It's so easy to prepare, it's pretty much just chopping and boiling water, which makes this 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!

Why you will love this mango and prawn salad

• It's quick and easy.
• Stretch your prawns/shrimp further.
• For a salad it's filling enough for a meal.

Ingredients for this mango and prawn salad

• cooked prawns (shrimp)
• mango
• avocado
• risoni/orzo pasta
• cherry tomatoes
• fresh chives
• fresh parsley
• feta
• fresh lemon juice
• garlic-infused olive oil (see my top tips)
• regular olive oil (optional)
• salt & pepper

*please see the recipe card below for exact quantities and detailed instructions

Step by step

1. Add cooked orzo pasta to a large bowl.
2. Then add chopped prawns/shrimp, mango, avocado, cherry tomatoes, chives and parsley.
3. Mix together the dressing ingredients.
4. Mix gently to combine everything. Check for seasoning, top with feta and serve.

Top tips

• 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 regular olive oil - depending on your taste. 

Variations and serving suggestions

• Substitute pearl couscous for the orzo/risoni pasta.
• No lemons? Use lime juice instead.
• Add some whole grain mustard to the dressing.
• Bulk up this mango and prawn salad to feed a crowd with some chopped rocket/arugula.

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.

Mango Pico De Gallo - a fresh, chunky style salsa salad with fresh mango, tomato, cilantro, chilli, red onion and avocado then finished off with lime juice.

Mango and Prawn Salad

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Mango and Prawn Salad is packed with fresh summer ingredients like prawns (shrimp), mango, and avocado then tossed with a lemon and garlic dressing.

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Total Time: 25 minutes

Serving: 4

Calories: 341kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 150 g risoni/orzo pasta dry/uncooked
• 400 g cooked peeled prawns (shrimp) chopped into bite-sized pieces
• 1 large mango diced
• 1 large avocado diced
• 250 g cherry tomatoes halved
• 1 tablespoon finely chopped fresh chives
• 1 cup fresh parsley leaves firmly packed - roughly chopped
• 100 g danish feta crumbled
• 2 teaspoon olive oil sub with garlic-infused if you like

Dressing

• juice of 1 fresh lemon to taste
• 2 tablespoon garlic-infused olive oil (see my notes)
• salt & pepper

Instructions

• Cook risoni/orzo according to packet directions, then drain. Stir through olive oil and allow to cool.
  2 teaspoon olive oil

  150 g risoni/orzo pasta
• To a large bowl, add cooked risoni, along with prawns, mango, avocado, cherry tomatoes, chives, and parsley and mix to combine.
  400 g cooked peeled prawns (shrimp)

  1 large mango

  1 large avocado

  250 g cherry tomatoes

  1 tablespoon finely chopped fresh chives

  1 cup fresh parsley leaves
• For the dressing, combine lemon juice, garlic-infused olive oil and salt & pepper, adjusting as necessary.
  juice of 1 fresh lemon

  2 tablespoon garlic-infused olive oil

  salt & pepper
• Toss dressing gently through salad, sprinkle with crumbled feta and serve.
  100 g danish feta

Notes

• 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 regular olive oil - depending on your taste. 

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*