Prawn, California Avocado and Mango Salad

Prawn, California Avocado and Mango Salad Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Prawn, California Avocado, and Mango Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of creamy avocado, sweet mango, and succulent prawns is sure to tantalize your taste buds.

History

This recipe is a modern twist on a classic prawn salad. The addition of California avocados and mangoes adds a tropical flair to the dish, making it a perfect summer meal.

Ingredients

3 medium california avocados
3 mangos
1 lb (454 g) cooked prawns
3 oz (85 g) sliced baby mushrooms
lettuce

Dressing

1 tsp grated fresh ginger
5 oz (142 g) olive oil
2 tbsp raspberry vinegar
1 tsp honey
1 tsp seeded mustard
3 tsp lemon juice
1 tbsp chopped fresh chives
1 tsp chopped dill

How to prepare

Prepare the recipe close to serving time, as the avocado will discolor over time. To keep the avocado green for longer, wipe it with lemon juice.
Cut the avocados in half lengthwise and remove the stone. Scoop out the flesh.
Shred the lettuce and arrange a small pile in the middle of the plates.
Cut the flesh of the mangos, remove the skin, and slice both the avocado and mango. Arrange them around the plate.
Sprinkle the prawns over the salad, followed by the sliced mushrooms.
Mix all the dressing ingredients together and generously coat the prawns and other ingredients.
Sprinkle with chopped parsley and serve with brown bread and butter.
This is a delicious and light starter. The raspberry vinegar is highly recommended, but you can use other types of vinegar as a substitute.

Variations

Feel free to customize this salad with your favorite ingredients, such as cherry tomatoes, cucumbers, or bell peppers. You can also add a sprinkle of feta cheese or nuts for extra flavor.

Cooking Tips & Tricks

To prevent the avocado from browning, be sure to coat it with lemon juice.

- Make sure to use ripe avocados and mangoes for the best flavor.

- Feel free to customize the salad with your favorite vegetables or herbs.

Serving Suggestions

This salad can be served as a light lunch or dinner. Pair it with a side of brown bread and butter for a complete meal.

Cooking Techniques

The key to this recipe is to prepare the salad close to serving time to prevent the avocado from discoloring. Be sure to mix the dressing well to evenly coat the ingredients.

Ingredient Substitutions

If you don't have raspberry vinegar, you can use balsamic vinegar or apple cider vinegar as a substitute. You can also use shrimp or lobster instead of prawns.

Make Ahead Tips

This salad is best prepared close to serving time to ensure the avocado stays fresh. However, you can prepare the dressing in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Arrange the avocado, mango, and prawns in a visually appealing manner on a bed of shredded lettuce. Garnish with chopped parsley or dill for a pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a refreshing iced tea or sparkling water.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Be sure to toss the salad well before serving.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 350 calories.

Carbohydrates

This salad is low in carbohydrates, making it a great option for those looking to watch their carb intake.

Fats

The avocado and olive oil in this salad provide healthy fats that are essential for a balanced diet.

Proteins

The prawns in this salad are a good source of protein, which is important for muscle growth and repair.

Vitamins and minerals

Avocados are rich in vitamins C, E, K, and B-6, as well as folate and potassium. Mangoes are a good source of vitamins A and C, as well as fiber and antioxidants.

Alergens

This recipe contains shellfish (prawns) and tree nuts (avocado). Please be mindful of any allergies when preparing this dish.

Summary

Overall, this Prawn, California Avocado, and Mango Salad is a nutritious and well-balanced meal that is packed with vitamins, minerals, and healthy fats.

Summary

This Prawn, California Avocado, and Mango Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a combination of creamy avocado, sweet mango, and succulent prawns, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Prawn, California Avocado, and Mango Salad. It was a hot summer day, much like today, and I was browsing through a quaint little farmer's market in town. The stalls were overflowing with fresh produce, and the air was filled with the sweet scent of ripe fruits and vegetables.

As I made my way through the market, my eyes landed on a stall that was selling the most beautiful avocados and mangoes I had ever seen. The colors were vibrant, and the fruits looked so ripe and juicy that I couldn't resist buying a few of each.

I struck up a conversation with the vendor, a friendly woman with a warm smile. She told me that the avocados and mangoes were grown on her family's farm just outside of town. As we chatted, she mentioned that she had a special recipe for a salad that combined these two fruits with prawns, and she offered to share it with me.

Intrigued, I eagerly accepted her offer, and she quickly jotted down the recipe on a small piece of paper. She explained that the combination of sweet mango, creamy avocado, and succulent prawns was a match made in heaven, and that the salad was perfect for a light and refreshing summer meal.

I thanked the vendor for her generosity and made my way home, excited to try out the new recipe. As I gathered the ingredients and prepared the salad, I couldn't help but marvel at how simple yet delicious the dish sounded.

The first bite was a revelation. The sweetness of the mango paired perfectly with the creamy avocado, while the tender prawns added a burst of flavor. It was a symphony of tastes and textures that danced on my tongue, leaving me craving more.

From that day on, Prawn, California Avocado, and Mango Salad became a staple in my kitchen. I shared the recipe with friends and family, who all marveled at its deliciousness. It became a go-to dish for summer gatherings and potlucks, always eliciting compliments and requests for the recipe.

Over the years, I have made some tweaks to the original recipe, adding a squeeze of lime for a touch of tanginess and a sprinkle of fresh cilantro for a burst of freshness. Each time I make the salad, I am transported back to that sunny day at the farmer's market, where I discovered a culinary gem that would become a beloved favorite.

As I sit down to enjoy a bowl of Prawn, California Avocado, and Mango Salad, I can't help but feel grateful for the serendipitous encounter that led me to this delicious dish. It serves as a reminder of the joy that can be found in discovering new recipes and flavors, and the simple pleasures that come from sharing good food with loved ones.

So the next time you find yourself at a farmer's market or browsing through a cookbook, keep an eye out for hidden treasures like this salad. You never know when you might stumble upon a recipe that will become a cherished part of your culinary repertoire, just like it has for me.