Prawn, Mango, and Avocado Salad

This salad of fresh spinach, mangoes, and shrimp, topped with a rich avocado dressing is perfect for a party or a simple family summer meal.

Prawn and Mango Salad

Prawn, Mango, and Avocado Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Author: The Cook


  • 225 g medium prawns, deveined, peeled and cooked
  • 2 ripe avocado, halved, pitted, peeled, sliced, and divided
  • ¼ cup salsa verde, homemade or store-bought
  • 2 tablespoons water
  • juice of 2 fresh limes
  • 1 tablespoons honey
  • ¼ teaspoon ground cayenne pepper
  • 1 cup diced cucumber
  • 1 mango, diced
  • 1 medium red capsicum <em>, bell pepper</em>, seeded and diced
  • ½ cup chopped fresh coriander (cilantro)
  • 280 g baby spinach leaves


  • Place ½ of one avocado, water, salsa verde, lime juice and honey in a blender.
  • With the blender on puree setting, blend until smooth.
  • In a large bowl, combine the shrimp, cucumber, mango, red capsicum, and coriander leaves.
  • Divide spinach and remaining avocado onto six plates, top with shrimp salad mixture and drizzle with dressing.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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