
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.
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.
Use firm-ripe mango and avocado so they hold their shape when tossed. If making ahead, prepare the dressing and chop most ingredients in advance, but add the avocado, arugula, and dressing just before serving. Cooked chicken, lobster, or crab can be used instead of prawns, and small pasta shapes can replace orzo.




