Prawn, Mango and Avocado Orzo Salad

Name: Prawn, Mango and Avocado Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 300 g cooked peeled prawns; 2.5 cup cooked risoni/orzo or similar; 1 large mango; 1 large ripe avocado; 75 g rocket/arugula; 250 g cherry tomatoes; 0.5 red onion; 0.25 cup cilantro leaves; 4 tbsp extra-virgin olive oil; 2 tbsp lime juice; 1 small garlic clove; 0.5 tsp salt; 0.25 tsp black pepper

This bright summer salad combines juicy prawns, sweet mango, creamy avocado, peppery arugula, and tender orzo in a fresh lime dressing. It is colorful, satisfying, and quick enough for lunch, dinner, or easy entertaining.

Servings4 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

cooked peeled prawns
300 g
cooked risoni/orzo or similar
2.5 cup
large mango
1
large ripe avocado
1
rocket/arugula
75 g
cherry tomatoes
250 g
red onion
0.5
cilantro leaves
0.3 cup
extra-virgin olive oil
4 tbsp
lime juice
2 tbsp
small garlic clove
1
salt
0.5 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

If the orzo is not already cooked, boil it in salted water until tender, then drain, rinse briefly under cool water, and let it dry well so the salad does not become watery.

Make the dressing by adding the olive oil, lime juice, finely grated or minced garlic, salt, and black pepper to a jar. Seal and shake until the dressing looks blended and slightly thickened.

Cut the cooked prawns into bite-size pieces. Dice the mango and avocado, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the cilantro leaves.

Place the cooked orzo, prawns, mango, avocado, arugula, tomatoes, red onion, and cilantro in a large bowl. Pour over the dressing and fold gently with a spatula until just combined.

Taste and adjust with extra lime juice, salt, or pepper if needed. Serve immediately while the arugula is fresh and the avocado is still bright.