Aussie Prawn Salad with Mango and Avocado: A Summer Icon.

When the humidity of an Australian summer hits its peak, the last thing anyone wants to do is stand over a hot stove. This Aussie prawn salad is the quintessential solution—a bright, no-cook meal that celebrates the legendary combination of “prawns, mango, and avocado.” It is a dish that captures the relaxed, coastal energy of a beachside lunch, focusing on high-quality, fresh ingredients that require very little intervention.

The success of this salad lies in the contrast of textures. You have the firm, cold snap of the prawns, the buttery melt of a ripe Hass avocado, and the slippery, honey-like sweetness of a Kensington Pride mango. By tying it all together with a zesty, lime-heavy dressing, you create a dish that is light, restorative, and visually stunning. It is a reliable, honest recipe that lets the produce do the heavy lifting.

Ingredients

The Salad Base

1 lb (500g) Large Cooked Prawns: Peeled and deveined, tail-on for presentation.
2 Large Ripe Mangoes: Peeled and sliced into thick wedges or cubes.
2 Ripe Avocados: Sliced or cubed just before serving to prevent browning.
4 Cups Mixed Salad Greens: A blend of baby spinach, rocket (arugula), and butter lettuce.
1/2 Small Red Onion: Very thinly sliced into rounds.
1/4 Cup Macadamia Nuts: Toasted and roughly chopped for a distinctively Australian crunch.

The Zesty Lime Dressing

3 Tablespoons Extra Virgin Olive Oil.
2 Tablespoons Fresh Lime Juice: About 1 large lime.
1 Tablespoon White Balsamic Vinegar or Apple Cider Vinegar.
1 Teaspoon Honey or Agave Nectar.
1/2 Teaspoon Dijon Mustard.
1/4 Cup Fresh Mint and Cilantro: Finely chopped.
Sea Salt and Cracked Black Pepper to taste.

Instructions

1. Prep the Prawns

If you’ve purchased fresh, whole prawns, peel them carefully, leaving the tails intact—this acts as a “handle” and looks beautiful on the plate. Ensure they are deveined and kept chilled on ice or in the refrigerator until the exact moment you are ready to assemble. Cold prawns are essential for the refreshing nature of this salad.

2. Whisk the Dressing

In a small glass jar or bowl, combine the olive oil, lime juice, vinegar, honey, and Dijon mustard. Whisk vigorously (or shake the jar) until the dressing is opaque and slightly thickened. Stir in the finely chopped mint and cilantro at the end to keep the herbs looking vibrant.

3. Arrange the Greens

On a large, flat platter, spread out the mixed salad greens. A platter allows you to layer the heavy ingredients on top without them sinking to the bottom. Scatter the thinly sliced red onion over the greens.

4. Layer the Fruit and Seafood

Nestle the mango wedges and avocado slices among the greens. Evenly distribute the chilled prawns over the top. The goal is for every person to be able to see all the components clearly.

5. Final Assembly

Just before serving, drizzle the lime dressing generously over the entire platter. Sprinkle the toasted macadamia nuts and an extra grind of black pepper over the top. The nuts provide a buttery, mechanical crunch that elevates the softer textures of the fruit and seafood.

Flavor & Texture Notes

The primary sensation here is tropical vibrancy. The creamy, velvet-like avocado acts as a foil to the juicy, acidic sweetness of the mango.

The dressing provides a sharp, herbal zing that cuts through the richness of the seafood and fruit. Texture-wise, the salad is a play of soft and firm: the tender prawns, the yielding fruit, and the final, satisfying snap of the macadamias. It is a clean, cooling meal that leaves you feeling energized.

Tips & Variations

The Chili Kick: Add one finely minced long red chili (de-seeded) to the dressing if you prefer a bit of heat.
Nut Swap: If macadamias are unavailable, toasted slivered almonds or even sunflower seeds make a great substitute for that necessary crunch.
Grilled Version: If you have raw prawns, toss them in a little olive oil and lime zest and sear them on a hot BBQ for 2 minutes per side before adding them to the salad warm.

Storage & Make-Ahead

Assembly: This salad does not store well once dressed. The lime juice will begin to “cook” the prawns further and will turn the avocado brown.
Prep: You can peel the prawns and slice the mango up to 4 hours in advance, keeping them in separate airtight containers in the fridge.
The Avocado Rule: Only slice the avocado at the very last second to ensure it remains bright green and appetizing.

FAQ

Can I use frozen prawns?

Yes, but ensure they are fully thawed and patted dry with paper towels. Frozen prawns often carry extra moisture, which can dilute the dressing and make the salad watery if not properly dried.

What is the best type of mango to use?

In Australia, Kensington Pride (KP) or Calypso mangoes are the gold standard for salads because they are sweet and hold their shape well. Avoid fibrous mangoes, as they can be difficult to eat in a salad.

Is this salad filling enough for a main meal?

The protein from the prawns and the healthy fats from the avocado and macadamias make it quite satiating. For a more substantial meal, serve it with a side of crusty sourdough bread.

Conclusion

The Aussie Prawn Salad with Mango and Avocado is a testament to the beauty of seasonal eating. It is a dish that requires no complex techniques, relying instead on the harmony of flavors that nature provides during the warmer months. It is a vibrant, foolproof recipe that turns a handful of premium ingredients into a celebratory meal. Grab a platter, find some shade, and enjoy a true taste of an Australian summer.