Prawn, Avocado and Mango Salad

A no-cook salad that tastes like summer on a plate. Sweet mango and cool avocado, juicy prawns and a scatter of mint, all lifted with a drizzle of sweet chilli. It takes minutes, needs no heat, and is as happy as a light lunch as it is a starter before something grander.

Why this works

• The avocado is tossed in lemon first. This keeps it green and seasons it, and the acidity balances the sweetness of the mango.
• Ripe mango against sweet chilli. The fruit and the gentle heat play off each other, so nothing on the plate feels flat.
• Mint and spring onion keep it bright. They stop the richness of the avocado and prawns from taking over.

Ingredient notes and swaps

• Prawns. Cooked, peeled cold-water prawns are all you need. Use king prawns for something more generous.
• Mango. It must be ripe and fragrant. If yours is firm, ripe papaya or peach stand in well.
• Avocado. Ripe but not mushy, so it holds its shape when tossed.
• Sweet chilli sauce. A good bottled one is perfect; loosen it with a squeeze of lime if you like it sharper.

Prawn, Avocado and Mango Salad

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Prawns and Mango are made for each other. However a little something brings a new dimension to the dish, both soft, silky, creamy avocado and a sweet chilli sauce. You could also fry a little diced chorizo if you would like a bit more texture in this dish

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Prep Time 16 minutes mins

Cook Time 15 minutes mins

Total Time 31 minutes mins

Servings: 2 people

Course: Lunch

Cuisine: British

Calories: 140

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 Avocados, peeled and cut into cubes
• 1 Lemon, juice only
• 75g cooked peeled Prawns
• 1 Mango, peeled and cubed
• 4 Cherry Tomatoes, halved
• 1/4 Cucumber, deseeded and diced
• 30g Baby Spinach Leaves
• 15g Mint leaves, very finely shredded
• 3-4 Spring Onions, sliced
• 2-3 Tsp Sweet Chilli Sauce

Method

 

1. Mix the Avocado with the Lemon juice
2. Then toss with the Prawns, Mango, Tomatoes, Cucumber, Spinach, Spring Onions and Mint
3. Divide between two serving plates and drizzle over the Sweet Chilli Sauce

Nutrition

Calories: 140kcalCarbohydrates: 23gProtein: 13gFat: 1gSodium: 70mgFiber: 5gSugar: 12g

Notes

For an extra layer of flavour and texture, consider adding crispy fried chorizo. Ensure your mango and avocado are ripe for the best creamy texture and sweetness. Adjust the amount of sweet chilli sauce to your preferred spice level.

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Tips for success

• Cut the avocado and mango into similar-sized cubes so every forkful has a little of each.
• Dress it just before serving so the leaves stay perky.
• Taste before adding salt, as the prawns and sweet chilli both bring their own seasoning.
• Serve it cool, straight from the fridge on a warm day.

Make ahead, storage and reheating

• It is best assembled and eaten fresh, as avocado and dressed leaves do not keep well.
• Prepare the components a few hours ahead and toss at the last minute.
• Any leftovers are best eaten the same day.

What to serve it with

• A light lunch on its own, or a starter before something richer.
• Warm flatbread or a hunk of crusty bread to mop the plate.
• A chilled glass of white or a sparkling elderflower.

FAQ

Can I make it in advance? Prepare the parts ahead, but toss and dress just before serving so it stays fresh.

Can I use frozen prawns? Yes. Defrost them thoroughly and pat dry so they do not water down the salad.

What if my mango is not ripe? A firm mango lacks the sweetness this needs. Ripe peach or papaya are good stand-ins.

Is it filling enough for a main? For a light lunch, yes. Add some cooked grains or extra prawns to make it more substantial.

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