Prawns with Mango Avocado Salsa

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.

I come from Western Australia and a long line of cray-fisherman…including my grandfather, uncle and cousin. But I have always, absolutely hated crustaceans which made me the black sheep of the family most family gatherings, when everyone else was enjoying lobster for lunch.

So this recipe is courtesy of my mum and enjoyed by my boys when I photographed it. The vegetarian variation I’ve included is all mine and I’d argue, the haloumi with the salsa is just as delicious 😉

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian and dairy-free).

Prawns with Mango Avocado Salsa

Prep 15 minutes

Serves: 4

5 from 1 vote

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.

Ingredients

• 600 g prawns - cooked
• 1 Cos lettuce

Salsa

• 1 avocado/s - diced
• 1 mango/s - diced
• 4 spring onion/s - white part only, finely sliced
• ½ bunch/s fresh coriander leaves - torn from stems
• 1 lime/s - juice
• 1 pinch sea salt

Lime Yoghurt

• 60 g full-fat natural yoghurt (¼ cup)
• ½ clove/s garlic
• 1 pinch sea salt
• Ground black pepper - to taste

Method

• Peel and clean the prawns and wash the cos lettuce leaves.

Salsa

• Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.

Lime Yoghurt

• Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.

To Serve

• Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.

Variations

Vegetarian  

Replace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu. 

Seafood-free

You can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too. 

Garlic-free

Replace the garlic with a pinch of cayenne pepper.

Dairy-free

Replace the yoghurt with whole-egg mayonnaise or cashew cream.

 

 

I'd love to hear how you enjoy this fresh and tasty dish. Post a comment and rate this recipe below. 

Course: Appetizer Main Course Salad

Author: Georgia Harding

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