Prawns

Matt Moran’s king prawn, avocado and mango salad

Name: Matt Moran's king prawn, avocado and mango salad recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 head baby cos lettuce, leaves separated; 1 ripe mango, thinly sliced (see recipe notes); 1 ripe avocado, thinly sliced; 500g cooked king prawns, peeled (tails intact), deveined; 1/2 bunch mint, leaves picked; 1/2 red onion, thinly sliced; 20.00 ml apple cider vinegar; 1 long red chilli, seeds removed, finely chopped; Finely grated zest and juice of 1 lime; 2 tsp caster sugar; 70ml extra virgin olive oil

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30m

King prawn avocado and mango salad.

Credit: Brett Stevens

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 20, 2025

“A highlight of summer is when mangoes are in full season. This salad is great to enjoy for those hot days, and is always a family favourite side salad on Christmas Day.” – Matt Moran

1 head baby cos lettuce, leaves separated
1 ripe mango, thinly sliced (see recipe notes)
1 ripe avocado, thinly sliced
500g cooked king prawns, peeled (tails intact), deveined
1/2 bunch mint, leaves picked

Quick pickled onion

1/2 red onion, thinly sliced
1 tbs apple cider vinegar

Chilli dressing

1 long red chilli, seeds removed, finely chopped
Finely grated zest and juice of 1 lime
2 tsp caster sugar
70ml extra virgin olive oil

Method

1.

To make the quick pickled onion, place the onion in a medium bowl with 2 tsp salt flakes and toss to combine. Stand for 10 minutes. Add the vinegar and stir to combine. Stand, covered, for 20 minutes. Strain.
2.

To make the dressing, combine all ingredients in a jar that has a lid. Season with salt flakes and freshly ground black pepper. Close lid and shake to combine. Check seasoning.
3.

Arrange the baby cos leaves, mango, avocado and prawns on a platter. Garnish with the mint leaves and pickled onion and season with salt flakes and freshly ground black pepper. Drizzle over the dressing to serve.