These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress! It’s a light, fresh meal that’s perfect for warmer days. Sweet mango, creamy avocado, and zesty lime come together with juicy prawns, all served in crisp lettuce cups. It’s a super easy, no-fuss dish that’s bursting with delicious flavours and ideal for a quick lunch or a casual dinner. 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 of any kind 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 😉

Health benefits

Prawns are a great source of lean protein and omega-3 fatty acids, which are essential for good health. Avocado adds more healthy fats, and mango provides a dose of vitamin C. The lime juice and fresh coriander boost the dish with antioxidants, making this meal both refreshing and nourishing.

Ingredients

You’ll need cooked prawns, fresh Cos lettuce, and a handful of simple ingredients like mango, avocado, spring onions, and coriander to create the salsa. The lime yoghurt sauce, made with natural yoghurt, lime, and garlic, adds a creamy, tangy touch to this vibrant dish.

How to make Prawns with Mango Avocado Salsa

Start by peeling and cleaning the prawns, then wash the Cos lettuce leaves and set them aside. For the mango salsa, mix diced mango, avocado, spring onions, coriander (cilantro) leaves, and lime juice. In a separate bowl, whisk together the yoghurt, garlic, lime juice, salt, and pepper for the lime yoghurt sauce. Serve the salsa in lettuce cups, top with prawns, and drizzle with the lime yoghurt for a fresh, delicious meal.

Serving suggestions and how to store

This gluten-free dish is best enjoyed fresh, served immediately once assembled. If you’re looking to switch things up, serve with a side of quinoa or rice for a heartier meal. If you have leftovers, store the prawns and salsa separately in airtight containers in the fridge for up to a day. The salsa may brown slightly due to the avocado, but it will still taste great!

Vary this to suit your dietary needs

For a vegetarian twist, swap out the prawns for grilled haloumi or firm tofu. If you’re seafood-free, cooked chicken works wonderfully in this dish. For those avoiding dairy, replace the yoghurt with whole-egg mayonnaise or a cashew cream for a dairy-free option.

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).