Food & DrinkSara Ridmyfood, lunch, easy lunch ideas, dinner, healthy, nutritious, delicious, pescatarian, plant-based, meditarranean, 5 a day, summer, saladComment

Mango, prawn, avocado salad

Food & DrinkSara Ridmyfood, lunch, easy lunch ideas, dinner, healthy, nutritious, delicious, pescatarian, plant-based, meditarranean, 5 a day, summer, saladComment
Mango, prawn, avocado salad

Mango in a salad has been my go to recently, specially being in season and deliciously sweet. I love the sweet and sour combination with this recipe and have been making this in batches for lunch or dinner on those heatwave nights. So easy to put together and top with your dressing of choice, whether it’s just olive oil or a vinaigrette.

Mango, Prawn, Avocado Salad

Serves 1

ingredients

  • 1/2 Cup of Cooked Prawns

  • 1/2 Avocado (Cubed)

  • 1/4 Mango (Cubed)

  • Handful of Salad Leaves

  • Handful of Cherry Tomatoes (Halved)

  • 1/4 Lemon

  • Drizzle of Olive Oil

  • Drizzle of Balsamic Vinegar

  • Pinch of Sea Salt

  • Pinch of Freshly Ground Pepper

  • Optional: Torn up pitta bread, sunflower seeds, black olives, gherkins.

Ingredients

  1. Squeeze half the lemon onto the avocado cut into cubes

  2. Place the salad leaves first onto the plate or bowl and then the tomatoes, mango, avocado, prawns and optional leftover torn bread.

  3. Dress with a drizzle of olive and balsamic vinegar, pinch of salt and pepper. And that’s it! :)