Name: Thai Prawn Mango Avocado Salad: A Refreshing & Healthy Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 servings
Ingredients: 1 pound large prawns, peeled and deveined; 2 ripe mangoes, peeled and diced; 2 ripe avocados, peeled, pitted, and diced; 1 red bell pepper, thinly sliced; 1/2 red onion, thinly sliced; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 1/4 cup roasted peanuts, roughly chopped (optional); 2 tablespoons black sesame seeds (optional); 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 teaspoon grated ginger; 1 clove garlic, minced; 1/2 teaspoon red pepper flakes (optional, for heat); 3 tablespoons lime juice; 2 tablespoons fish sauce; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 tablespoon sesame oil; 1 clove garlic, minced; 1/2 teaspoon grated ginger; 1/4 teaspoon red pepper flakes (optional, for heat)

Thai Prawn Mango Avocado Salad: Prepare to be transported to a tropical paradise with every single bite! Imagine succulent prawns, sweet mango, creamy avocado, all tossed in a vibrant, zesty Thai-inspired dressing. This isn't just a salad; it's an explosion of flavors and textures that will tantalize your taste buds and leave you craving more.

While not a traditional dish with centuries of history, this salad beautifully marries the exotic flavors of Thailand with the creamy richness of avocado, a fruit that has been enjoyed for millennia in Central and South America. The fusion reflects the modern culinary landscape, where chefs and home cooks alike are constantly experimenting and blending global influences to create exciting new dishes.

What makes this Thai Prawn Mango Avocado Salad so irresistible? It's the perfect balance of sweet, savory, and tangy. The sweetness of the mango complements the richness of the avocado, while the prawns provide a delightful protein boost. The dressing, typically a blend of lime juice, fish sauce, chili, and a touch of sweetness, ties everything together with a burst of authentic Thai flavor. Plus, it's incredibly easy and quick to prepare, making it ideal for a light lunch, a refreshing appetizer, or even a satisfying dinner on a warm evening. I find that people love this dish because it's both healthy and incredibly delicious – a winning combination in my book!

Ingredients:

For the Salad:

1 pound large prawns, peeled and deveined
2 ripe mangoes, peeled and diced
2 ripe avocados, peeled, pitted, and diced
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup roasted peanuts, roughly chopped (optional)
2 tablespoons black sesame seeds (optional)

For the Marinade (Prawns):

1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon red pepper flakes (optional, for heat)

For the Dressing:

3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 clove garlic, minced
1/2 teaspoon grated ginger
1/4 teaspoon red pepper flakes (optional, for heat)

Preparing the Prawns:

Marinate the Prawns: In a medium bowl, whisk together the soy sauce, lime juice, grated ginger, minced garlic, and red pepper flakes (if using). Add the prawns to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes. Don't marinate them for too long, as the lime juice can start to "cook" the prawns.
Cook the Prawns: There are several ways to cook the prawns. My preferred method is pan-searing, but grilling or poaching works well too.
- Pan-Searing: Heat a tablespoon of oil (vegetable or coconut oil works well) in a large skillet over medium-high heat. Remove the prawns from the marinade (discard the marinade) and add them to the hot skillet in a single layer. Cook for 2-3 minutes per side, or until they are pink and opaque and cooked through. Be careful not to overcook them, as they can become rubbery.
- Grilling: Preheat your grill to medium-high heat. Thread the marinated prawns onto skewers. Grill for 2-3 minutes per side, or until they are pink and opaque.
- Poaching: Bring a pot of water to a simmer. Add the marinated prawns and cook for 3-5 minutes, or until they are pink and opaque. Remove the prawns from the water and let them cool slightly.
Cool the Prawns: Once the prawns are cooked, remove them from the heat and let them cool slightly. If they are very large, you can slice them in half lengthwise to make them easier to eat and to distribute them more evenly throughout the salad.

Preparing the Dressing:

Combine the Ingredients: In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Add red pepper flakes if you like a little heat.
Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You may want to add more lime juice for tartness, fish sauce for saltiness, or honey for sweetness. The key is to balance the flavors to your liking.
Set Aside: Set the dressing aside while you prepare the rest of the salad.

Assembling the Salad:

Combine the Salad Ingredients: In a large bowl, combine the diced mangoes, diced avocados, thinly sliced red bell pepper, and thinly sliced red onion.
Add the Herbs: Add the chopped fresh cilantro and chopped fresh mint to the bowl.
Add the Prawns: Add the cooked and cooled prawns to the bowl.
Pour the Dressing: Pour the prepared dressing over the salad ingredients.
Gently Toss: Gently toss all the ingredients together until they are well coated with the dressing. Be careful not to overmix, as the avocados can become mushy.
Garnish (Optional): Garnish the salad with roasted peanuts and black sesame seeds, if desired.
Serve Immediately: Serve the salad immediately for the best flavor and texture. If you need to prepare it in advance, you can combine the salad ingredients (except the avocado) and store them in the refrigerator. Add the avocado and dressing just before serving.

Tips and Variations:

Spice Level: Adjust the amount of red pepper flakes in the marinade and dressing to control the spice level of the salad. You can also add a finely chopped Thai chili pepper for extra heat.
Vegetarian Option: To make this salad vegetarian, substitute the prawns with grilled or pan-fried tofu.
Other Vegetables: Feel free to add other vegetables to the salad, such as cucumber, carrots, or bean sprouts.
Noodle Salad: For a heartier meal, serve the salad over a bed of rice noodles or glass noodles.
Lettuce Cups: Serve the salad in lettuce cups for a light and refreshing appetizer.
Coconut Flakes: Add toasted coconut flakes for a touch of sweetness and texture.
Cashews: Substitute the peanuts with cashews or other nuts of your choice.
Make it a Meal: Add a side of sticky rice or quinoa to make it a complete and satisfying meal.
Avocado Ripeness: Make sure your avocados are ripe but firm. Overripe avocados will become mushy when tossed with the other ingredients.
Mango Ripeness: Use ripe but firm mangoes for the best flavor and texture.
Fresh Herbs: Fresh cilantro and mint are essential for the authentic Thai flavor of this salad. Don't substitute with dried herbs.

Serving Suggestions:

This Thai Prawn Mango Avocado Salad is perfect as a light lunch, a refreshing appetizer, or a side dish for grilled fish or chicken. It's also a great option for potlucks and summer gatherings. The vibrant colors and flavors make it a visually appealing and delicious dish that everyone will enjoy.

Storage Instructions:

The salad is best served immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly, but it will still be safe to eat. The dressing may also separate, so you may need to whisk it again before serving.

Nutritional Information (Approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 350-450
Protein: 25-35g
Fat: 20-30g
Carbohydrates: 20-30g

Enjoy!

I hope you enjoy this delicious and refreshing Thai Prawn Mango Avocado Salad! It's one of my favorite recipes for warm weather, and I'm sure it will become one of yours too. Don't be afraid to experiment with the ingredients and adjust the flavors to your liking. Happy cooking!

Conclusion:

This Thai Prawn Mango Avocado Salad is truly a flavor explosion you won't want to miss! The creamy avocado, sweet mango, succulent prawns, and the zesty Thai-inspired dressing create a symphony of textures and tastes that will tantalize your taste buds. It's light, refreshing, and surprisingly easy to make, making it the perfect dish for a quick lunch, a vibrant appetizer, or even a light dinner. Trust me, once you try it, you'll be hooked! But the best part? This salad is incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a spicier kick, add a finely chopped chili or a dash of sriracha to the dressing. If you're not a fan of prawns, grilled chicken or tofu would be equally delicious substitutes. You could even add some toasted cashews or peanuts for extra crunch and nutty flavor. For serving suggestions, I personally love enjoying this salad on its own as a light and healthy meal. However, it also pairs beautifully with grilled fish or chicken. You could also serve it as a side dish at your next barbecue or potluck – it's guaranteed to be a crowd-pleaser! Another fantastic option is to serve it in lettuce cups for a fun and elegant appetizer. And if you're feeling adventurous, why not try adding some rice noodles to transform it into a more substantial noodle salad? The possibilities are endless! I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a guaranteed way to impress your friends and family with your culinary skills, even if you're a beginner in the kitchen. The vibrant colors and exotic flavors make it a feast for the eyes as well as the palate. Plus, it's packed with healthy ingredients, so you can indulge guilt-free! So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece! I'm absolutely certain that this Thai Prawn Mango Avocado Salad will become a staple in your recipe repertoire. It's the perfect balance of sweet, savory, and spicy, and it's guaranteed to brighten up any meal. I'm so excited for you to try this recipe and experience the magic for yourself. Once you've made it, I would absolutely love to hear about your experience! Did you make any variations? What did you think of the flavors? Did your family and friends enjoy it? Please share your thoughts and photos in the comments below. Your feedback is invaluable to me, and it helps me to continue creating delicious and inspiring recipes for you. Happy cooking, and enjoy every bite of this incredible salad! Don't forget to tag me in your photos on social media – I can't wait to see your creations!