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Prawn mango avocado summer salad in a white bowl with lemon slices, shrimp, mango, avocado, orzo, arugula, tomatoes, and red onion.

Prawn Mango Avocado Summer Salad

A fresh and colorful prawn mango avocado summer salad with orzo, cooked shrimp, mango, avocado, arugula, tomatoes, red onion, cilantro, and a simple lime dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
rest time 0 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 438
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • the salad
  • 2 ½ cups cooked orzo/risoni cooled
  • 10 –12 oz cooked peeled shrimp 300–400 g
  • 1 large mango cut into ½-inch pieces
  • 1 large ripe avocado cut into ½-inch pieces
  • 2.5 oz arugula/rocket 75 g, roughly chopped
  • 8 oz cherry tomatoes 250 g, halved
  • ½ red onion finely sliced
  • ¼ cup cilantro leaves finely chopped
  • For the lime dressing
  • 4 tablespoons extra virgin olive oil 60 ml
  • 2 tablespoons fresh lime juice 30 ml, plus more to taste
  • 1 small garlic clove minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Large mixing bowl
  • Small jar or bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Pot for cooking orzo
  • Colander
  • Serving bowl

Method
 

  1. Cook the orzo according to the package directions. Drain, rinse briefly under cool water, and let it cool completely.
  2. Add the olive oil, lime juice, minced garlic, salt, and black pepper to a small jar or bowl.
  3. Shake or whisk until the dressing is well combined.
  4. Add the cooled orzo, cooked shrimp, mango, avocado, arugula, cherry tomatoes, red onion, and cilantro to a large bowl.
  5. Pour the lime dressing over the salad.
  6. Toss gently until everything is evenly coated.
  7. Taste and adjust with more lime juice, salt, or pepper if needed.
  8. Serve immediately or chill briefly before serving.

Nutrition

Calories: 438kcalCarbohydrates: 47gProtein: 25gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 145mgSodium: 505mgPotassium: 690mgFiber: 7gSugar: 14gVitamin A: 1430IUVitamin C: 47mgCalcium: 105mgIron: 3mg

Notes

  • Use cooked peeled shrimp for the fastest prep.
  • Make sure the orzo is completely cool before mixing.
  • Add the avocado near the end to keep the pieces from breaking.
  • This salad is best served fresh, but leftovers can be refrigerated for up to 2 days.
  • Add extra lime juice right before serving to brighten the flavor.

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