Prawn, mango and avocado salad, to me, is the epitomy of summer. It uses the best of our Aussie summer produce, it requires no cooking, it looks beautiful, and it’s ready in minutes. The salad has a tangy lime dressing with coriander and chilli. If you’re not a fan of chilli, just leave it out. Serve it with lime wedges on the side.

My family enjoyed this salad for dinner at the end of a hot day with a zephyr of a breeze. On days like this, I never feel like standing in front of a stove. We sat outside in our courtyard, with the fragrant frangipani tree in full bloom and the fruit bats flying overhead.

The Essential Ingredients: Prawns, Mangoes and Avocados

I like to use tiger prawns for this salad. In Australia, they are available all year round because they are both wild-caught and raised in aquaculture.

Shepard avocados are in season from February to April. They have a slightly firmer flesh than Hass avocados, which makes them easy to peel and good for slicing for this salad.

I also like to use mangoes which are still firm to the touch, with slightly green skin. They have a tart flavour, which lends itself well to this salad. My favourite variety is the Kensington pride mango.

Serving suggestions

This prawn, mango and avocado salad makes a beautiful entree, or serve it as a main dish with rice noodles on the side. You can use the same dressing for the rice noodles to keep things simple.

This chilled corn and cashew soup makes a great starter if you’re serving the salad as a main dish. And, perhaps follow it up with a refreshing blueberry and lemon granita.

Best wishes,

Amanda

PS: If you’ve tried this Prawn, Mango and Avocado Salad, or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below. And, if you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.

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