This prawn salad showcases Australia's amazing seafood.

What you need to know before you start

This recipe comes together in just 25 minutes. As the prawns are already cooked, you’ll spend this time prepping the prawns, chopping and slicing the salad ingredients and mixing together the dressing.You will need some simple cooking equipment such as a grater for the lime zest, a whisk, bowls and your serving platter of choice. 

When it comes to the produce, select mangoes and avocados that are perfectly ripe. Bruised produce will make your salad soggy, and underripe ingredients will not suit the recipe. Keep everything well refrigerated beforehand, and prepare the ingredients as close to serving time as possible to keep the salad super crisp and fresh. 

Why is this the best prawn, mango and avocado salad recipe?

This fresh and vibrant salad is the perfect addition to a hot summer’s day gathering with family and friends. Perfectly cooked tiger prawns from your local fish markets add to the ease of this recipe; they come accompanied with a fresh lime dressing and creamy avocado. It’s a breeze to prepare and a great meat-free option to enjoy as is or as part of a larger spread. 

What is the best kind of prawn to use?

This recipe calls for cooked tiger prawns. They have a naturally sweet flavour, are firm to the touch with a beautiful white and pink complexion. Using ready-cooked varieties adds to the convenience of the dish, however you’re free to use green prawns and cook them yourself, or make this salad your own with your choice of seafood. 

Take things to the next level and ask your local fishmonger what prawns they have fresh-caught that are sustainable and locally sourced. Other options could also include crab, grilled chicken or even fresh lobster, if it’s available to you. 

How do you pick good-quality prawns?

Freshly cooked prawns should have a clean, mild ocean smell. The flesh should be bright and blemish free, with no signs of damage. Avoid prawns with a strong ‘fishy’ smell, as this is a sign of spoilage. You’ll find prawns with either their shells intact or shelled. This is a personal preference, as you may wish to have your fishmonger do the shelling for you. 

What ingredients you’ll need

Cooked tiger prawns: The juicy, tender texture and naturally sweet flavour of prawns form the savoury base of the salad.

Mangos: In-season mango adds a vibrant sweetness and tropical juiciness that contrasts beautifully with the richness of the avocado and the savoury prawns.

Avocados: Fresh avocado contributes a creamy, buttery texture that balances the bright flavours of the prawns and mango.

Limes: Lime zest and juice adds a fresh, tangy acidity to the dressing. 

Coriander leaves: Fresh coriander infuses the salad with a fresh, citrussy and slightly herbaceous note.

Long red chilli: Long red chillies impart a subtle heat with a touch of spiciness that contrasts with sweetness of the mango and creaminess of the avocado. 

Honey: Substitute with maple syrup, palm sugar, coconut nectar or even agave syrup. These earthy sweeteners will be sure to round off this recipe just as good as honey. 

Avocado oil: You can also use extra virgin olive oil

Butter lettuce: Lettuce acts as a crisp base for the prawn salad. Small iceberg lettuce, baby gem or baby cos lettuce are all good substitutes.

Micro herbs (optional): Feel free to add a sprinkling of micro herbs for bite and visual interest. 

How do you devein a prawn?

Deveining a prawn is a simple process that involves gently removing the greenish-black vein with a sharp knife. To do this, make a shallow slit around the curve of the prawn where the vein is and use the side of the blade to pull it out. For stubborn prawns, run it under cold water to help dislodge the vein. Once washed clean, you can continue with the recipe. 

How to store leftover prawn, mango and avocado salad

This avocado and mango salad with prawns is best served and eaten fresh, right after it’s been made. If you have any leftovers, keep them in an airtight container in the fridge and consume quickly. Undressed prawns should be stored separately in an airtight container. If you have enough room, place the container on top of a bed of ice and change the ice regularly. Prawns that are stored correctly will last for 2-3 days. They can be used in homemade prawn rolls, on a DIY prawn cocktail board or in a fresh omelette. 

How to serve a prawn, mango and avocado salad 

This light and bright prawn salad pairs well with tropical flavours that go with any barbecue, dinner party or picnic with friends. Enjoy it as it is, tossed with the zingy dressing, lime wedges on the side and micro herbs, if you’re using them.

For a balanced meal, a slice of sourdough bread or a side of steamed rice or quinoa works well. If serving this as part of a larger spread, opt for other seafood favourites or grilled meats like Portuguese skewers, curried marron and lamb cutlets.

If you love our prawn, mango and avocado salad recipe, try this

For more vibrant salad ideas to enjoy during the warmer months, try our selection of fresh dishes:

• Jehan’s summer salad with wagyu chuck
• Baby squid and ruby grapefruit salad with red chilli dressing
• Yotam Ottolenghi’s pasta and zucchini salad