Mango Avocado Prawn Salad
This salad is light and refreshing - an easy and healthy recipe you can make in 15 minutes or less!
Servings 4
Calories 379kcal
Ingredients
Prawn marinade
- 24 cooked prawns or large shrimp, peeled and deveined
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Chili Lime Dressing
- juice of 2 limes
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 Tablespoon chopped mint leaves
- 1 teaspoon red pepper flakes
Salad
- 3-4 ounces mixed greens
- 2 mangos, peeled, pitted, and thinly sliced
- 2 avocados, peeled, pitted, and thinly sliced
- kosher salt and pepper, to taste
Instructions
Marinate the prawns
- In a large bowl, combine the prawns or shrimp with 1 Tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Set aside.
Make the dressing
- In a separate medium bowl, whisk together the lime juice, olive oil, minced garlic, chopped mint (save some for garnish), and red pepper flakes.
Assemble the salads
- Evenly divide the mixed greens between four salad plates.
- Top with sliced mango, sliced avocado, and marinated prawns, divided evenly between the plates.
- Dress with the chili lime dressing. Garnish with any extra chopped mint leaves. Add more salt and pepper, to taste.
Notes
Makes approximately 4 salad servings, or 2 main course servings.
Make Ahead: This salad is best enjoyed right after it is made. But you can prep the ingredients and store them in separate airtight containers for up to one day, then combine just before serving. You can toss the avocado slices in a bit of lemon or lime juice to help prevent browning.
Storage: store leftovers in an airtight container in the refrigerator for up to one day.
Nutrition
Calories: 379kcal | Carbohydrates: 25g | Protein: 3g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 313mg | Potassium: 713mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1657IU | Vitamin C: 53mg | Calcium: 30mg | Iron: 1mg