Prawn And Mango Salad Recipes

PRAWN MANGO AVOCADO SUMMER SALAD WITH LIME DRESSING

Prawn Mango Avocado Summer Salad with Lime Dressing image

Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.

Provided by Nagi

Categories Mains

Time 25m

Number Of Ingredients 13

Ingredients

2.5 cups cooked risoni/orzo or similar ((Note 1))
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 (Note 2))
250 g / 8oz cherry tomatoes (, halved)
1/2 red onion (, finely sliced)
1/4 cup coriander / cilantro leaves (, finely chopped (Note 2))
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

Steps:

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!

Nutrition Facts : Calories 536 kcal, Carbohydrate 51 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 252 mg, Sodium 1085 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

THAI MANGO-PRAWN SALAD

Thai Mango-Prawn Salad image

A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.

Provided by John Cathasach

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons peanut oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped garlic
1 ½ teaspoons chopped pickled ginger
½ cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
½ red pepper flakes, or more to taste
1 red onion, thinly sliced
½ cup matchstick-cut carrots
¼ cup chopped cashews
¼ cup chopped green onions, or more to taste
1 ripe mango, cubed
½ lime, juiced
½ teaspoon soy sauce, or more to taste
1 pinch white sugar
1 romaine hearts, chopped into bite-sized pieces, or more to taste

Steps:

Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g

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