Prawn, Mango & Avocado Salad with Roasted Pine Nuts

Juicy prawns, sweet mango, creamy avocado and toasty pine nuts tossed in a bright lime-style dressing that tastes like a holiday on a plate.

Ingredients

• 500g prawns (shrimp), peeled and deveined (raw preferred; cooked is fine)
• 1 large ripe mango, diced (about 2 cups)
• 2 ripe avocados, diced
• 1/3 cup pine nuts
• 120g mixed salad leaves (or baby spinach/rocket)
• 1/2 small red onion, very thinly sliced (optional)
• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice (or lemon juice)
• 1 tbsp honey (or sugar)
• 1 small garlic clove, finely grated
• 1/2 tsp salt
• Black pepper, to taste
• Pinch of chilli flakes or cayenne (optional)
• 2 cooked chicken breasts, sliced **or**
• 200g smoked salmon, torn **or**
• 200g cooked quinoa (for a heartier, vegetarian-style option)

Method

• 1

  Step 1: Roast the pine nuts

  Heat a dry pan over medium-low heat. Add pine nuts and toast, shaking the pan often, until golden and fragrant, 3–5 minutes. Tip immediately onto a plate (they keep browning in the hot pan).

• 2

  Step 2: Cook the prawns (if raw)

  Pat prawns dry. Heat 1 tbsp olive oil in a pan over high heat. Add prawns in a single layer, season with a pinch of salt and pepper, and cook until just pink and lightly golden, about 60–90 seconds per side. Transfer to a bowl to cool for 5 minutes (warm is fine, piping hot is not).

• 3

  Step 3: Make the dressing

  In a small bowl, whisk olive oil, lime juice, honey, garlic, salt, pepper, and chilli (if using) until glossy and emulsified. Taste and adjust: more lime for tang, more honey for sweetness.

• 4

  Step 4: Assemble the salad

  In a large bowl, add salad leaves, mango, avocado, and red onion (if using). Add prawns. Drizzle over most of the dressing and toss *gently* (avocado bruises easily).

• 5

  Step 5: Finish & serve

  Transfer to a platter or bowls. Scatter over roasted pine nuts and spoon over remaining dressing right before serving.

Tips

• **Using cooked prawns:** Skip the pan step—just toss them with a teaspoon of dressing first to “wake up” the flavour.
• **Keep avocado pretty:** Toss avocado lightly with a teaspoon of lime/lemon juice before mixing through.
• **Make-ahead:** Toast pine nuts and mix dressing up to 3 days ahead (keep dressing refrigerated; re-whisk). Dice mango ahead; cut avocado just before serving.
• **What to serve with it:** Crusty bread, warm flatbreads, or a simple side of rice to make it more filling.

Nutrition (per serving, estimate)