This Thai Prawn, Mango and Avocado Salad is summer on a plate! A terrific no-cook meal, this is a stellar combination of flavours. If you’ve never tried mango and avocado together before, you’re in for a real treat!
THAI PRAWN MANGO AVOCADO SALAD = SUMMER!
Food like this heralds the arrival of summer… we’re just 8 DAYS AWAY AUSTRALIA!!! 🇦🇺🇦🇺🇦🇺 Living on the upper Northern Beaches, I’m not far from a holiday-house destination for the rich called Palm Beach. The wealthy folk who live in waterfront mansions in the Eastern Suburbs (the Beverly Hills of Sydney) who need to escape the stress and dramas of their lives keep gigantic, stunning holiday houses in this beautiful beachside suburb that is the north most coastal point of Sydney.
Mind you, Palm Beach is only 90 minutes north of Sydney (or 75 minutes for them, in turbo powered Porsches). But that’s what “they” do – have a mansion close to the city for Monday to Friday, and another mansion up here for weekend and summer escapes. 😂
Thus over the summer months, it gets real busy up here. You start noticing more 6-figure convertibles parked on the streets. Owners of local clothing boutiques and especially the expensive homeware stores rejoice. Restaurants are booked out.
I’m not complaining! I love the vibe. There’s definitely more of a buzz in the air when the holiday season starts. And it’s about now that I start making no-cook meals like this Prawn, Mango and Avocado Salad. All those colours!!! This would put anyone in a good mood!
Have you ever tried mango and avocado together? It’s absolutely terrific. Well, I do think it needs a dressing to bring them together and lime is a great choice because lime goes with both so well. Imagine this: creamy avocado and the sweet juicy mango, a slightly tangy lime dressing with the tiniest hint of warmth from sweet chilli (I totally cheat here and use the bottled stuff), fresh coriander and then those plump, salty prawns….
I served this on a bed of lettuce which I think looks nice and also adds some greens into this plate of tropical sunshine, and justifies calling it a salad (in my world). I’ve used a lettuce called Oakleaf which has kind of soft leaves, rather than crunchy like iceberg, just for a change. But you can use any lettuce you’d like – or skip it, if you want. 😉
If you chop the mango and avocado up smaller, it’s effectively a salsa. So rather than having large chunks like I’ve done here, you could spoon the salsa over the prawns. Or try serving it with corn chips, it’s terrific!
I made this Prawn, Mango and Avocado Salad yesterday at lunch, and usually I do my damnedest to avoid dressing more than 1 salad for photos if I’m alone because most dressed salads just don’t keep for very long, they go all soggy, and I really hate wasting food. But today, it was one for me and one for the homeless man at the dog park. He LOVED this. Those prawns…. they are big, plump, tiger prawns. He’s an absolute sucker for anything with prawns. I saw them at the seafood shop yesterday and they looked so good, that’s what inspired me to make this.
Hope you’re inspired to give it a go too! – Nagi x
FRESH PRAWN RECIPES TO ENJOY ALL SUMMER!
-
5 Prawn Dipping Sauces for a giant bucket of fresh prawns
-
Thai Prawn Mango Avocado Salad (this recipe)
-
Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal
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Browse all Prawn / Shrimp Recipes
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Prawn Mango and Avocado Salad with Noodles
Ingredients
- 90 g / 3 oz dried vermicelli noodles
- 12 - 16 large cooked prawns (shrimp), peeled (enough for 2 people)
- 8 - 10 soft lettuce leaves , about 15 cm /6" rounds (Note 1)
- 1 medium mango , ripe, cut into 1.5 cm / 3/5" pieces (Note 2)
- 1 medium avocado , cut into 1.5 cm / 3/5" pieces (Note 2)
- 1/4 red onion , finely diced
Dressing:
- 2 1/2 tbsp Sweet Chilli Sauce (store bought)
- 4 tbsp lime juice (or 2 1/2 tsp rice vinegar or cider vinegar)
- 2 1/2 tbsp olive oil
- 1 small garlic clove , minced
- 1 1/2 tsp sugar
- Salt and pepper
- 1 1/2 tbsp finely chopped coriander / cilantro
Instructions
- Soak vermicelli noodles in freshly boiled water, per packet directions. Drain then set aside to cool.
- Place Dressing ingredients except coriander in a bowl. Whisk well. Stir through coriander. Adjust salt and pepper to taste.
- Place avocado and mango in a bowl. Drizzle over 3 teaspoons of Dressing, GENTLY toss.
- Place 4 to 5 lettuce leaves on each plate, overlapping slightly (see video for how I do it).
- Divide the noodles between each plate. Then spoon over mango avocado salsa, sprinkle each plate all over with red onion and top with prawns.
- Drizzle over remaining Dressing all over everything, including the noodles. Serve immediately.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
The ending with Dozer… now that’s true love!
LIFE OF DOZER
Dozer in a Food Coma (like much of America this Thanksgiving Day I expect!).
Oh wait. He may just be sun baking. Or exhausted after a dog park play. Who can tell? He spends a lot of time on this day bed.
So, so happy I got a dark grey one.
So yummy and easy! Thanks Nagi.
Thanks again Nagi……recipetineats is my go to cooking site! Just so simple. I found the sauce a little sweet so added some fish sauce – voila, spectacular!
Super yum! We didn’t have mango but subbed kernal corn for some yellow colour and sweetness. The dressing and textures were so lovely.
Hi Nagi,
What can I sub the sweet chilli sauce for please? the ones round here taste artificial or do you have a recipe for sweet chiili sauce ? thanks
Love this! Even without the rice noodles it is filling. Packs a punch, it’s healthy and so easy to throw together. As you said Nagi, this dish screams Aussie summer. Love your work. Thanks!!
Great recipe. Makes for a perfect summer dinner. I added some red pepper flakes for a little heat.
I’ve made many, many, many of your recipe’s Nagi, for my family, but this one is in the top three for sure. Really easy, healthy and a crowd stopper when presented on a large platter. Thank you .
I’m so glad you love it Mark!
Wow. What a tasty nice tangy yet sweetly spicy crunchy food. Thanks. I put a wee less sugar since the sweet chilli sauce already has a lot of sugar. A winner this is on each occasion. I serve it with chilled beers and crisp white wine.
Sounds divine!!
I did not receive ebooks when I signed up. Any chance of getting them now. Thanks
Hi John, the free e-book links are in every new email I send out. If you still can’t find them, send me an e-mail and I’ll send you the links ❤️
Hi Nagi,
Was wondering…when I upped the recipe for 10 people, how come it is still 2 1/2 teaspoons of rice vinegar or cider vinegar??
Would like to do this as an entree for Christmas (without the noodles).
Thank you,
Helen
??? Cannot see any vinegars of any sort in this recipe???
Made it as written, great food for a hot Sydney evening meal, mango and avocado are THE best combination and prawns are the ultimate addition. Plus a nice glass or two of crisp white wine – Australian of course. Fantastic.
Oh those plump, ripe, juicy mangos: nothing quite says summer like mango juice running down your chops.
One prawn for salad, one for me. Oh Nagi this really is such a happy happy salad that truly represents Australia.
The dressing perfectly matches the salad but of course will suit so many other variations.
Really enjoyed reading about your visit to the mango farm in Yeppoon. Wow, so much back-breaking work for our simple pleasure. It’s kinda like little ones figure milk comes from the supermarket not understanding the background.
Thanks heaps Nagi!
All the detail behind it is mind-blowing!!! I really loved it, I see all produce with new eyes after visiting the Groves’. 🙂 N xx
Hi Nagi
We were away for the weekend down the south coast of SA celebrating. The location is known for it’s rock lobster
I ordered a whole freshly cooked unfrozen lobster and replaced the prawns with the lobster. It’s also mango season.
I put the dressing on the salad with the lobster on top. It was sensational. The dressing is just wonderful and we had the best luxurious meal easily prepared in holiday accommodation. So big big thank you for this recipe for our 40th wedding anniversary.
Oh and Harry says hi to you and Dozer.
That’s wonderful to hear Patricia! Thank you for letting me know you enjoyed this, and please say HI back to Harry from me and WOOF from Dozer! – N x ❤️
Yum, yum yum….one of my favourite combinations, will be trying your recipe. Tis the season for for this combo.
YES IT IS!!!
Hi,always love when I see your page on my computer , and Dozer , well he is the king with beautiful fur that goes with anything anywhere ,love you all ,your recipes are always tempting , keep it up ,Lily Gar .,
Thanks so much for the lovely compliment Lilygar!!! N xx
Hi Nagi
The photos of the salad looked fabulous so we had to try it straight away. A terrific combo, absolutely scrumptious. Will definitely be on the menu regularly during Summer, the price of prawns permitting.
Oh WOW Lyn & David! I’m so pleased that you’ve already tried it and enjoyed it. Thank you so much for letting me know! N xx
Hi Nagi, love this recipe and definitely going to make it. If Dozer ever goes missing you will probably find him at my home in Cape Town, South Africa. Absolutely LOVE him!!
Ha ha ha! Will you fly him first class? 😂
Absolutely! Nothing short of the best for Dozer 🙂
Hi Nagi. Salad looks amazing, but could I replace the mango with papaya instead? I am not very fond of mango but love papaya! Your summer is starting and so is our winter! Lucky you! Enjoy and I will try not to be too jealous! Give Dozer a big hug!!
Hi Cherie! Hug will be passed on later, right now he’s dripping wet after a beach play!! Papaya would be a terrific substitute, it goes so well with lime too! N xx
Hi Nagi,
I have mad a similar recipe for many years. This is such a versatile recipe as by just adding some different ingredients it changes the whole thing. One thing I almost always add is Strawberry Paw Paw.
You can also add tomatoeds (small ones) cucumber, radish, carrot, cheese (I pop some Brie or Camembert in)nuts (macadamias or cashews ) and make different sauces and it changes it completely. The list goes on and different meats.
My Dressing Reci[pe – I have to double or triple this for my usual mob.
1 chilli finely sliced
1 teasp. fish sauce
1 tbs rice wine vinegar
grated zest & juice of one lime
1tbs finely chopped lemongrass.
Love both yours & Mum’s recipes. I cooked your Mum’s Kakuni (Japanese Simmered Pork Belly) the other night and got the thumbs up as definitely one to make again.
Gosh YES to all those additions! You’re so right, it’s amazing how much it changes with the addition of just a few other ingredients >:) LOVE your dressing, nice South East Asian flavours! N x
Think you have your position all worked out! Quiet weeks and with it weekends . . . and that is a lot for a Bellevue Hill/lRose Bay gal to say!! Of course one puts mango and avocado together!! And the rest with a good dressing . . . and what on earth is iceberg lettuce 🙂 ! : have not seen that horror for some thirty years . . . and, and, and Dozer likes mango – wow!! And, do say ‘hello’ to Geoff from me . . . . now, if a sold the cottage and bought a campervan and parked next to him on your beautiful coastline in that lovely park, could you fix two plates and I’ll seduce him to come and do the dishes with me 🙂 ? OK: we’ll peel and chop some too . . . Prawns and avo . . . OMG !!!
I wasn’t sure if that combination was common!!! Yes move up here Eha. I’ll bring lunch to you EVERY DAY! 😂
Of, bubs, you were the first kid on the block! And, Geoff will think me the ultimate ‘bossy boots’ and hide his face in his hands [Sorry, G, am not!!!] . . . . but, in an era of multiple ways to live . . . . to have a tiny haven on THE best line of beaches in the world . . . .with a lady who knows more than most anybody smiling at you . . .well, said with a huge smile and a big hug . . .
Is there another fruit you’d recommend with this one. Unfortunately my partner can’t eat mango (madness, I know), but this looks amazing…!
Hi Shona! Actually, I think ripe pineapple would be beautiful too! N xx PS Yes he is MAD!
Of course! Why I didn’t I think of that!
I’ll be giving this a crack on the weekend – I often find salads boring but this looks amazing 🙂