Prawn Mango Avocado Summer Salad with Lime Dressing

Name: Prawn Mango Avocado Summer Salad with Lime Dressing
Ingredients: 2.5 cups cooked risoni/orzo or similar (Note 1); 300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked); 1 large mango (, cut 1.5cm / ½” pieces); 1 large ripe avocado (, cut 1.5cm / ½” pieces ); 75 g / 2.5 oz rocket / arugula (, roughly chopped (Note 2); 250 g / 8oz cherry tomatoes (, halved); 1/2 red onion (, finely sliced); 1/4 cup coriander / cilantro leaves (, finely chopped (Note 2); 4 tbsp (60 ml) extra virgin olive oil; 2 tbsp (30 ml) lime juice (fresh), plus more to taste); 1 small garlic clove (, minced); 1/2 tsp salt; 1/4 tsp black pepper

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Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(58)

Ingredients

4 servings

2.5 cups cooked risoni/orzo or similar (Note 1)
300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked)
1 large mango (, cut 1.5cm / ½” pieces)
1 large ripe avocado (, cut 1.5cm / ½” pieces )
75 g / 2.5 oz rocket / arugula (, roughly chopped (Note 2)
250 g / 8oz cherry tomatoes (, halved)
1/2 red onion (, finely sliced)
1/4 cup coriander / cilantro leaves (, finely chopped (Note 2)
4 tbsp (60 ml) extra virgin olive oil
2 tbsp (30 ml) lime juice (fresh), plus more to taste)
1 small garlic clove (, minced)
1/2 tsp salt
1/4 tsp black pepper

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Preparation

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Step 1

Shake Dressing in a jar.

Step 2

Chop prawns into 1.75 – 2 cm / 2/3” pieces.

Step 3

Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!

Step 4

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