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Prawn Salad with Mango Salsa and Lemon Herb Dressing

Prawn Salad with Mango Salsa and Herb Dressing

432kcal
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Prep 10 minutes
Cook 10 minutes
This is the salad that doubles down for a fast dinner. Fresh, vibrant and packed with flavour, this prawn and mango salad with pearl couscous and a creamy herb lime dressing works just as well as a light meal as it does as a standout side. Double it up for an impressive entertaining platter, spoon it into wonton cups for easy appetisers, or pack it for work lunches and next-day leftovers. Want a salad that looks impressive, tastes delicious and takes no time at all to prep? This might just be your new favourite.
Servings 4
Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish
Cuisine American, Mediterranean, Seafood, Thai

Ingredients

Prawns
  • 500 g prawn (raw, peeled and deveined. Thawed if frozen.)
  • 1 tbsp olive oil extra virgin
  • 2 small garlic clove (finely grated or chopped)
Cous Cous
  • 1 cup pearl couscous (Israeli couscous or large pearl works geat!)
  • 1½ cup vegetable or chicken stock
Salad Ingredients
  • 2 ripe mangoes (peeled and sliced or chopped)
  • 120 g mixed salad leaves (rocket, cos, baby spinach)
  • 1 small red onion (finely sliced)
  • 1 Lebanese cucumber (thinly sliced)
  • 2 cup Bean Sprouts *optional
  • 1 avocado sliced (optional)
  • Fresh coriander leaves to garnish
Dressing and Garnish
  • ½ cup Greek yoghurt
  • 2 tbsp finely chopped fresh herbs (coriander, parsley, chives or spring onion)
  • Zest and juice of 1 lemon (or 2 lime)
  • 1 tsp honey
  • 2 Fresh Chillies *optional to taste red or green
  • Salt and cracked black pepper to taste

Equipment

  • 1 Large pot (for prawns)
  • 1 Medium saucepan (for couscous)
  • 1 Colander
  • 2 Mixing bowls (1 large, 1 small)
  • 1 Sharp knife
  • 1 Chopping board
  • 1 Citrus juicer
  • 1 Whisk
  • Measuring cups and spoons
  • Serving platter or salad bowl

Method

Cook the Pearl Cous Cous
  1. Bring stock to the boil.
  2. Add pearl couscous and simmer for 8–10 minutes until tender.
  3. To avoid cous-cous clumping (eek!) simply drain, rinse with cool water, cool on a plate, flatten out and spray with olive oil and fluff with fork.
Prepare the Prawns
  1. Heat pan with tbsp oil.
  2. Cook thawed or fresh prawns (shell off no heads) in batches in pan oil, small amount of garlic (teaspoon) and salt /pepper to taste.
Make the Dressing
  1. Whisk yoghurt, lime zest and juice, olive oil and honey.
  2. Stir in garlic and chopped fresh herbs (coriander, parsley, chives).
  3. Season with salt and pepper andadjust to taste.
Assemble the Salad
  1.  Combine couscous, salad leaves and cucumber in a large bowl.
  2.  Add mango, red onion, prawns and avocado.
  3. Drizzle with dressing just before you serve.
  4. Garnish with fresh coriander and chilli (to taste)

Nutrition

Calories432kcalCarbohydrates46gProtein36gFat13gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat8gTrans Fat0.01gCholesterol203mgSodium173mgPotassium833mgFiber7gSugar6gVitamin A179IUVitamin C14mgCalcium148mgIron2mg

Notes

This is a Double-Duty Recipe to take you from Dinner to Lunch to Entertaining!

Check out how to use this recipe 4 ways! Double the batch for work-ready lunches or shareable platter ideas. This recipe is great using the standard 500g frozen pack of prawns - but TBH I usually double the prawns as my family LOVES them!
Oven-Baked Wonton Cups (Appetiser)
Lightly spray wonton wrappers with olive oil and press into mini muffin tins. Bake at 180°C for 6–8 minutes until golden and crisp. Allow to cool. Spoon the prawn, mango and pearl couscous salad into cups just before serving. Finish with a drizzle of dressing, a coriander leaf and optional chilli slices.
Shareable Platter Style
Spread pearl couscous over a large serving platter as the base. Arrange prawns, mango slices, avocado and cucumber in sections or loose layers. Serve dressing in a small jug on the side. Garnish generously with herbs, lime wedges and toasted coconut or crushed peanuts for texture.
Elegant Individual Serves
Serve the salad layered in small glass bowls or jars for a refined look. Keep dressing separate until serving for a fresh, clean presentation.
Double-Duty Recipe: Entertaining & Work Lunches
This recipe is ideal for both entertaining and meal prep.
For Entertaining:
- Assemble just before serving for best texture and colour.
- Keep dressing separate and drizzle at the table.
- Garnish generously for visual impact.
For Work Lunches:
- Portion couscous, prawns and vegetables into airtight containers.
- Store dressing separately and add just before eating.
- Holds well for up to 2 days refrigerated.
- Add leafy greens on the day to keep them crisp.

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