Prawn, Mango and Avocado Salad

Anti-inflammatory, Mediterranean diet, Seafood diet

  • Author: Merridy Casson
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x



400g cooked Tiger prawns

2 mangoes, cut in 2cm cubes

2 avocados, cut in 2cm cubes

2 limes, plus lime wedges to serve

1/3 cup chopped coriander leaves

1 long red chilli, seeds removed, finely chopped

1 Tbsp honey

1 Tbsp extra virgin olive oil

1 butter lettuce, leaves separated


1) Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado.
2) Grate the zest of half a lime, then juice both limes. Place lime zest and juice in a small bowl with the coriander, chilli, honey and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.
3) Divide lettuce among plates, fill with salad and serve with few remaining prawns
3) Divide lettuce among plates, fill with the salad and serve with the remaining prawns and lime wedges.


4 servings

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