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Prawn & Mango Salad

Prawn & Mango Salad

By: Lisa Holmen

Nothing screams summer more than mangos and prawns in Australia. A simple lime dressing in this salad lets the prawns and mango shine. If prepping the salad in advance, drizzle a little lime juice on the avocado to slow the browning process. Citrus fruits naturally contain citric acid, which works against oxygen to slow down the browning process.



Prep time

Cook time



  • 80g baby cos leaves
  • 2 avocados, thinly sliced
  • 2 mangos, diced
  • 20 cooked king prawns, peeled & deveined
  • 1 tbsp finely chopped chives
  • 1 tbsp sliced shallots
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp lime juice
  • 1 garlic clove, minced
  • Pinch sea salt & pepper


  • Place the baby cos lettuce in a large bowl and top with the avocado, mango and prawns then gently toss. Sprinkle with chives and shallots.
  • To make the dressing, whisk all the ingredients in a small bowl.
  • Drizzle dressing over the salad and serve immediately.


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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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