Zesty Mango And Avocado Salad Recipe

About this recipe

This vibrant and refreshing dinner salad combines succulent king prawns, sweet mango, creamy avocado, and a zesty lime dressing. Perfect for pescatarians seeking a quick and satisfying meal.

Ingredients

• 100 g Premium Coriander Leaves Without Roots
• 150 g Spring Onion (Kandychi Path)
• 600 g Totapuri Mango
• 200 g Freshcon Cooked Salad Mix
• 1 pc Avocado Hass Imported
• 10 pcs Prawns
• 100 g Chukde Red Chilli Whole
• 1 kg Puro Healthy Salt (Sendha Namak)
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. 1. Heat 1 tablespoon of avocado oil in a pan over medium heat. Add 450 g of king prawns and fry quickly on both sides until they turn pink, about 2-3 minutes per side. Add 4 tablespoons of lemon juice, toss, and transfer to a bowl. Set aside.
2. 2. In a small bowl, whisk together 4 tablespoons of lemon juice, 7 tablespoons of avocado oil, a pinch of salt, and finely chopped red chile (adjust to taste).
3. 3. Peel 2 mangoes and cut the flesh away from the stone in four segments. Slice each segment lengthwise into thin strips. Place the mango slices in a large salad bowl along with 1 finely sliced spring onion and 115 g of mixed salad greens.
4. 4. Halve, pit, and peel 2 avocados. Slice them lengthwise and gently toss them with the remaining dressing. Add the dressed avocado slices to the salad bowl along with the cooked prawns.
5. 5. Gently mix the salad to combine all ingredients. Garnish with 1 cup of fresh coriander leaves and serve immediately.