Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Prawn Mango Avocado Summer Salad Recipe
An enormous, juicy Prawn Mango Avocado Summer time Salad!! Tossed with a recent lime dressing, it is a magical mixture of textures and flavours that’s summer time in a (big) bowl.
A terrific virtually no-cook meal choice or an ideal summer time salad for a crowd. That is additionally how I make prawns (shrimp) stretch additional!
Summer time Salad – Prawns, Mango and Avocado!
I’m a bit fussy relating to fruit in meals. I by no means acquired on board the pork with apple factor. I’m probably not a giant fan of fruity sauces with roasts except it errs extra in direction of savoury or tart than candy.
However mangoes with prawns? It’s a match made in heaven. It’s like tomato and basil. They’re simply meant to be!
Not that I’ve stopped there. Prawns and mango are the star elements on this summer time salad, however simply look in any respect the opposite goodness we’ve acquired right here…. Creamy avocado – umm, howdy! Juicy cherry tomatoes, recent leafy greens, freshness from purple onion and coriander/cilantro, all tossed via with a zesty lime dressing..
Who ever mentioned salads are boring….! 😂
Make much less prawns stretch additional
You might have observed that the prawns on this Summer time Salad are chopped, which is a bit uncommon. I do that for 2 causes:
1. Stretch the prawns additional – Massive, juicy, brilliant orange prawns are of their prime throughout summer time, however they aren’t low cost! Particularly in the event you get actually good high quality ones.
So that is how I make much less prawns go additional. By chopping them, you get to have a little bit of prawn in each single chew slightly than simply 5 prawns in your plate that disappear in 5 seconds. (Oh wait, is that simply me? 😂)
2. Eat with a spoon – chopped = meals you possibly can eat with a spoon of which I’m a giant fan. Partly comfort (eg eyes stay glued to TV / e book while consuming), partly laziness (no want to chop with knife and fork). Partly greediness (you possibly can shovel far more in your mouth in a single go).
Make it a meal
It is a Summer time Salad that’s meant to be a meal. And whereas it might be decrease calorie to skip out on any kind of carb, I wish to fill this salad out utilizing risoni / orzo, rice (any kind) or quinoa (see this recipe for how one can cook dinner it). You’ll love the way it soaks up all of the flavour from the juicy prawns, mango and the dressing!
Big couscous (pearl couscous) would even be supreme on this (cook dinner it the way in which I do on this Israeli Couscous Salad). For those who’re making this to impress, attempt utilizing Wild Rice as an alternative of risoni (cook dinner it per this Wild Rice Salad recipe). The black color and nuttiness of the rice appears to be like and tastes spectacular!
The way to make it
It is a straight ahead recipe that requires extra chopping than the rest! Make the Lime Dressing first (simply olive oil, recent lime juice, garlic, S&P) to provide the flavours time to meld. Prepare dinner the risoni/orzo. And in the meantime, chop the opposite elements, then deliver all of it collectively.
The way to cube mango
Fast tip! Right here’s a straightforward strategy to cube mango: Reduce the cheeks off, rating a grid within the flesh, then run a spoon across the rim then scoop the flesh out. And like magic, cubes of mango come tumbling out!
Relying on the dimensions of your mango, a few of these cubes will most likely be bigger than supreme so simply reduce them a bit smaller.
I simply realised that I’ve used much more images than mandatory for such a easy Summer time Salad.
I can’t resist. The self confessed Queen of Brown Meals (curries, gravies and so forth) is overly excited to be confronted with all the gorgeous colors on this salad.
Vibrant meals doesn’t occur usually round right here. Let me indulge! 😂 ~ Johnsat x
Prawn, Mango Avocado Summer time Salad
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
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!
Notes
1. Other Options: Use anything that’s fairly small so it gets soaked with all the juicy flavours going on in this salad. Risoni/orzo is my go-to for this type of salad (good shape for this type of salad, soaks up flavours well) and if I’m making to impress, I use Wild Rice (black rice looks dramatic + extra flavour from nuttiness of rice).
* Risoni / orzo (small rice shaped pasta) – use 3/4 cup uncooked, boil per packet (usually 7 minutes or so) * Quinoa – cook per this recipe, use 3/4 cup (use recipe scaler in that recipe and adjust until uncooked quinoa amount becomes 3/4 cup) * White Rices^ – 1 cup uncooked with 1 1/2 cups water in saucepan. Cover, bring to simmer, then turn down to medium low. Cook 12 – 15 min until water is absorbed, remove from heat, leave lid on. Stand 10 minutes, fluff, cool, use required amount for this recipe. Freeze remainder and stockpile to use for Fried Rice!
Best to use long grain or medium grain white rice, jasmine or basmati. Short grain or sushi rice also ok (but the previous listed are better). Do not use: risotto or paella rice.
* Brown Rice^ – 1 cup uncooked with 2 cups water. Cook as above except it will take 35 to 40 minutes, measure out amount required for this recipe.
* Wild Rice – cook per this recipe.
* Pearl / Giant Couscous – cook per packet
^ Hard to cook less than 1 cup. Put leftovers in freezer, stockpile and use for Fried Rice!
2. Variations / subs:
Rocket (arugula) – sub with baby or normal spinach, other leafy greens or shredded cabbage
Coriander/cilantro – sub with parsley or chives or green onion
Other variations – lemon instead of lime, crab or other seafood, even chopped seafood sticks! Beans instead of risoni/orzo or for a low carb option, try cauliflower rice.
Add ins – corn, cucumber, shaved fennel, cooked diced capsicum/bell peppers or zucchini
3. Servings – This will serve 4 to 5 people as a main, or 10 to 12 as a side salad with a selection of other dishes. It would be a terrific side to take to a gathering!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
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
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!
Notes
1. Other Options: Use anything that’s fairly small so it gets soaked with all the juicy flavours going on in this salad. Risoni/orzo is my go-to for this type of salad (good shape for this type of salad, soaks up flavours well) and if I’m making to impress, I use Wild Rice (black rice looks dramatic + extra flavour from nuttiness of rice).
* Risoni / orzo (small rice shaped pasta) – use 3/4 cup uncooked, boil per packet (usually 7 minutes or so) * Quinoa – cook per this recipe, use 3/4 cup (use recipe scaler in that recipe and adjust until uncooked quinoa amount becomes 3/4 cup) * White Rices^ – 1 cup uncooked with 1 1/2 cups water in saucepan. Cover, bring to simmer, then turn down to medium low. Cook 12 – 15 min until water is absorbed, remove from heat, leave lid on. Stand 10 minutes, fluff, cool, use required amount for this recipe. Freeze remainder and stockpile to use for Fried Rice!
Best to use long grain or medium grain white rice, jasmine or basmati. Short grain or sushi rice also ok (but the previous listed are better). Do not use: risotto or paella rice.
* Brown Rice^ – 1 cup uncooked with 2 cups water. Cook as above except it will take 35 to 40 minutes, measure out amount required for this recipe.
* Wild Rice – cook per this recipe.
* Pearl / Giant Couscous – cook per packet
^ Hard to cook less than 1 cup. Put leftovers in freezer, stockpile and use for Fried Rice!
2. Variations / subs:
Rocket (arugula) – sub with baby or normal spinach, other leafy greens or shredded cabbage
Coriander/cilantro – sub with parsley or chives or green onion
Other variations – lemon instead of lime, crab or other seafood, even chopped seafood sticks! Beans instead of risoni/orzo or for a low carb option, try cauliflower rice.
Add ins – corn, cucumber, shaved fennel, cooked diced capsicum/bell peppers or zucchini
3. Servings – This will serve 4 to 5 people as a main, or 10 to 12 as a side salad with a selection of other dishes. It would be a terrific side to take to a gathering!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
