Summer Prawn, Avocado & Mango Salad

This is a favourite salad that we always have on the Christmas table, so easy to make with fresh seasonal ingredients.


  • 15 large raw prawns shelled and cleaned
  • 2 cloves crushed garlic
  • 2 tbs olive oil or coconut oil to cook the prawns
  • ½ tsp ground paprika
  • 2 cups rocket washed
  • 2 cups English spinach leaves washed
  • 1 large avocado diced
  • 1 large mango diced
  • Small handful parsley chopped
  • ¼ red chili finely chopped


  • ¼ cup virgin olive oil (or macadamia nut oil)
  • 4 tbs apple cider vinegar
  • ½ tsp raw unprocessed honey (or rice malt syrup)
  • 1 tbs seeded mustard
  • salt and pepper to taste
  • 2 tsp black sesame seeds



  • Heat 2 tbs olive oil on fry pan, add crushed garlic and cook till translucent
  • Add prawns to pan and sprinkle over the paprika, cook 3 minutes each side or until cooked through.
  • Remove from the heat and set aside.
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  • Place all ingredients in a jar and shake vigorously to emulsify. Adjust honey and seasoning to taste.  This dressing makes quite a lot so only put on as much as you need. The left dressing will last for 4-5 days in the fridge.


  • Place rocket, spinach, mango and avocado on a large plate. Add prawns to salad plate whilst still warm.
  • To serve sprinkle over chopped chili, parsley, sesame seeds and drizzle over the dressing.

I hope you enjoy this dish as much as we do!