Prawn Mango Avocado Salad

This fresh Prawn Mango Avocado Salad with shrimp or prawns can be on your dinner table in fifteen minutes. Sweet, juicy mangos, creamy avocado and tender shrimp all tossed with a lemon-lime dressing make a simple but simply delectable salad.

📝 Ingredients

• 24 raw prawns or large shrimp, (fresh or thawed)
• 2 medium mangoes, (thinly sliced or cubed)
• 2 medium avocados, (thinly sliced or cubed)
• 3 tbsp cilantro leaves, (finely chopped)
• 1 tbsp lime zest
• 1/2 tsp dried chili pepper flakes
• 1/2 tsp black pepper (freshly ground)
• 2 tbsp lemon juice
• 1 tsp honey (or more, to taste)
• 3 tbsp olive oil (extra virgin)

👨‍🍳 Instructions

1. 1Make the Lemon Lime Vinaigrette first. Whisk the lime zest, chili pepper flakes, black pepper, lemon juice, honey and olive oil together. Set aside.
2. 2Next, arrange thinly sliced or cubed mango and avocado on serving plates, or on one large platter.
3. 3Cook the prawns. While I often grill prawns or fry them in a skillet, for this recipe I like to simply boil them. Boil water in a medium saucepan. Add the shelled prawns or shrimp to the boiling water and cook for 2 - 3 minutes once the water returns to the boil. Remove promptly to avoid overcooking.
4. 4Arrange the prawns or shrimp on top of the mango and avocado cubes.
5. 5Drizzle with the Lemon Lime Vinaigrette and garnish with freshly chopped cilantro leaves.