A big, juicy Prawn Mango Avocado Summer Salad!! Tossed with a zesty, fresh lime dressing, this is a magical combination of textures and flavours that’s summer in a (giant) bowl.
A terrific almost no-cook meal option or a great summer salad for a crowd.
Ingredients
Salad:
- 2.5 cups cooked pearl couscous or similar
- 300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked)
- 1 large mango , cut 1.5cm / ½” pieces
- 1 large ripe avocado , cut 1.5cm / ½” pieces
- 75 g / 2.5 oz rocket / arugula , roughly chopped
- 250 g / 8oz cherry tomatoes , halved
- 1/2 red onion , finely sliced
- 1/4 cup coriander / cilantro leaves , finely chopped
Lime Dressing:
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) lime juice (fresh), plus more to taste
- 1 small garlic clove , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Shake Dressing in a jar.
- Chop prawns into 1.75 – 2 cm / 2/3” pieces.
- Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired.
- Serve immediately!