Prawn Avocado Mango Salad with Sumac Chili Dressing

By Haruki Tanaka · August 2025 · 1 minute read

Ingredients: 500g cooked tiger prawns (deveined), 1 mango (2cm cubes), 1 avocado (2cm cubes), 2 limes, 1/3 cup coriander (chopped), 1 red chili (finely chopped) or chili flakes, 2 tbsp honey, 1 tbsp avocado oil, butter lettuce or rocket, toasted pistachios, micro herbs

Dressing: Sumac, lime juice, olive oil, honey, chili flakes, salt, pepper

Method:

Prep: Cube mango + avocado (2cm), chop coriander, toast pistachios
Dressing: Whisk sumac + lime juice + olive oil + honey + chili flakes + salt + pepper
Assemble: Arrange lettuce leaves, top with prawns, mango, avocado
Finish: Drizzle dressing, sprinkle coriander + pistachios + micro herbs

Other Mix Variations:

Asian: Prawns + papaya + cucumber + cashews + mint + sesame-lime dressing Tropical: Prawns + pineapple + coconut + macadamias + cilantro + chili-lime vinaigrette
Mediterranean: Prawns + watermelon + feta + pine nuts + basil + lemon-oregano dressing Mexican: Prawns + grapefruit + jicama + pepitas + cilantro + chipotle-lime dressing

Pro tip: Add avocado last and toss gently to prevent mashing (mistake which I’ve done). Chill all components before assembling.

Seki Kyuba RYU SET Santoku Nakiri Petty Mediterranean Blue

Written by

Haruki Tanaka

Haruki writes about Japanese food culture and the table it's served on — how a knife, a bowl and a way of eating are really one idea. He's happiest explaining the difference between two things that look identical to everyone else.

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