Prawn, Avocado and Mango Salad

"This is a very nice, light starter. The raspberry vinegar adds a deliciously unique flavor to the salad, but can be replaced with other vinegar. Prepare recipe close to serving time as it will not keep for long periods of time and the avocado will discolor."
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15 m servings 869 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 869 kcal
  • 43%
  • Fat:
  • 65.4 g
  • 101%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Prepare the dressing in a medium bowl by whisking together the oil, vinegar, ginger, honey, mustard seed, lemon juice, chives and dill. Cover and refrigerate until chilled.
  2. Place a mound of shredded lettuce in the center of each plate. Arrange the avocado, mango and prawns around the rim of the plate. Sprinkle mushrooms over all.
  3. Pour enough dressing over all to coat; serve with fresh bread and butter if desired.


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I served this recently at a luncheon for my friends and their children. It was very well received by everyone. It presented very beautifully as well.

i have made this twice. the first was for Christmas dinner and it got more great reviews than the turkey!! will definately make again,

This salad is perfect on a hot summer night. The dressing did leave a little something to be desired though.

My all-time favorite!!!!!!!!!!

I only used about 1/3 cup olive oil as I thought 3/4 was way too much and I don't like olive oil as a dressing base anyway. Make sure you toss the avocados in some lemon juice so they don't disc...

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