Ingredients

For the Salad

  • 250g prawns (peeled & deveined)
  • 1 ripe mango (cubed)
  • 1 ripe avocado (cubed)
  • 1 cup mixed salad greens (lettuce, arugula, or spinach)
  • ½ cucumber (sliced)
  • ¼ red onion (thinly sliced)
  • 1 tbsp olive oil
  • Salt & black pepper (to taste)

For the Dressing

  • 2 tbsp olive oil
  • 1 tbsp lime juice (or lemon)
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 small garlic clove (minced)
  • Salt & pepper (to taste)

👩‍🍳 Instructions

1. Cook the Prawns

  • Heat 1 tbsp olive oil in a pan.
  • Add prawns, season with salt & pepper.
  • Cook for 2–3 minutes per side until pink and cooked through.
  • Set aside to cool slightly.

2. Prepare the Salad

  • In a large bowl, combine mango, avocado, cucumber, onion, and greens.
  • Add cooked prawns on top.

3. Make the Dressing

  • Whisk together olive oil, lime juice, honey, mustard, garlic, salt, and pepper.

4. Assemble

  • Drizzle dressing over the salad.
  • Toss gently to avoid breaking the avocado.

5. Serve

  • Serve immediately, slightly chilled for best flavor.

💡 Tips

  • Use ripe but firm mango & avocado to keep shape.
  • Add chili flakes for a spicy kick.
  • You can grill prawns for extra smoky flavor.

❓ Q&A

Q1: Can I use frozen prawns?
Yes, just thaw completely and pat dry before cooking.

Q2: What can replace mango?
Pineapple or peach works great.

Q3: How do I keep avocado from browning?
Toss it in lime juice before mixing.

Q4: Is this salad healthy?
Yes—high in protein, vitamins, and healthy fats.

Q5: Can I make it ahead?
Prep ingredients separately, combine just before serving.