Prawns Mango Avocado Salad
This mango salad is delicious for spring! Celebrate spring by serving this Mango Avocado Salad with Fresh Prawns for brunch, a luncheon, or a holiday meal! The sweet lime dressing has a “kick” that adds the perfect flavors, with fresh cilantro, to the salad.
Ingredients
- ½ lb. prawns
- 1 mango, cubed
- 2 avocados, cubed
- ½ cup white wine
- Salt and pepper to taste
- Mixed salad greens
- Cilantro, chopped, to garnish
- fresh lime
- Dressing:
- ¼ cup avocado oil
- ¼ cup apple cider vinegar
- ½ a lime, juiced
- 2 Tbsps. honey
- Pinch smoked paprika
- Pinch of chili powder
- ¼ cup fresh cilantro, chopped
- kosher salt
Instructions
- In medium sauce pan, bring wine to a simmer and add prawns, cooking on mediumm low heat until pink and slightly firm—but not overcooked—about 2-4 minutes. Remove form heat, drain excess liquid, and set aside and allow to cool.
- In small bowl, mix together avocado oil. vinegar, lime juice, honey, paprika, chill powder, cilantro, and salt. Set aside.
- In small bowl, place avocado cubes and squeeze fresh lime juice on top, to prevent bowling. Set aside
- In salad bowl spread greens on bottom and top with prawns, avocado, mangos, salt and pepper to taste, and dressing.