Festive Mango and Prawn Salad
This prawn salad recipe brings chilled seafood, juicy mango and creamy avocado to a sunny Christmas lunch. A lime dressing with a little sweet chilli sauce ties everything together without hiding the delicate prawns.
Arrange it on a wide platter so everyone gets a helping of the colourful toppings. It serves six as a festive side, with crusty bread or braaied mielies alongside.
Why it works on a South African Christmas table
There is no stove time when you start with cooked prawns, and most of the preparation can happen before guests arrive. The cool, crunchy vegetables offer a refreshing contrast to smoky braai dishes on a hot December afternoon.
Ingredients
For the dressing
Instructions
- 1If using frozen cooked prawns, thaw them overnight in a covered container in the fridge. Drain, blot thoroughly with kitchen paper and return to the fridge while preparing the salad.
- 2Cover the sliced onion with cold water and leave for 10 minutes to soften its bite. Meanwhile, halve the cucumber lengthways, scoop out the watery centre with a teaspoon and cut into chunky half-moons. Drain the onion well.
- 3Whisk the yoghurt, mayonnaise, sweet chilli sauce, 20 ml lime juice and lime zest in a bowl. Add the salt and pepper, then taste with one prawn before adjusting the seasoning.
- 4Spread the dry lettuce across a large, shallow platter. Distribute the cucumber, mango and drained onion over it, leaving small gaps for the prawns.
- 5Gently turn the chilled prawns through half the dressing and the chopped coriander stems until lightly coated. Spoon them over the prepared platter.
- 6Slice the avocado and brush it with the remaining 10 ml lime juice. Nestle the slices between the prawns rather than stirring them through the salad.
- 7Drizzle a little of the reserved dressing over the platter and finish with the coriander leaves. Serve straight away with the rest of the dressing on the side, or cover and refrigerate for up to 30 minutes before serving.
Nutrition (per serving)
- Calories
- 317 kcal
- Carbohydrates
- 17.7 g
- Protein
- 29.5 g
- Fat
- 14.6 g
- Saturated fat
- 3.3 g
- Sugar
- 12.4 g
- Fibre
- 3.6 g
- Sodium
- 760 mg
- Cholesterol
- 239 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the dressing and prepare the lettuce, cucumber and onion up to a day ahead. Refrigerate in separate covered containers, keeping the lettuce dry, and cut the mango and avocado on serving day.
- For an outdoor Christmas braai, bring out a smaller platter and replenish it from the fridge. Keep prawns at 4°C or colder until assembly, and set the serving platter over ice if possible.
- Do not leave this seafood salad unrefrigerated for more than two hours in total, or one hour when the temperature exceeds 32°C. Discard anything that has exceeded those limits.
- Choose a mango that gives slightly when pressed but still slices cleanly. Very soft fruit can collapse and make the dressing watery.
Frequently asked questions
Can I use raw prawns instead?
Yes, but cook them separately before making the salad. Poach peeled, deveined prawns in gently simmering water until opaque throughout, usually 2–4 minutes depending on size. Cool promptly in an ice bath, drain, pat dry and refrigerate. You need 600 g cooked, drained prawns; allow extra preparation and cooking time.
What can I use instead of mango?
Firm, ripe nectarines work well with the lime dressing. Use 250 g stoned fruit, cut into wedges, and keep the rest of the recipe unchanged.
Can I make the salad without mayonnaise?
Replace the 40 ml mayonnaise with another 40 ml thick plain yoghurt. The dressing will taste tangier, so start with 10 ml lime juice and add more only after tasting.
