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Avocados, prawns and mango with coriander dressing

Published: 30 Jun 05
Updated: 18 Mar 24

Avocados, prawns and mango with coriander dressing sit beautifully together on the plate – and on the tongue. A fresh and colourful light lunch or starter.

Easy
July 2005

Test kitchen approved

Serves 4
15 mins

Avocados, prawns and mango with coriander dressing sit beautifully together on the plate – and on the tongue. A fresh and colourful light lunch or starter.

Dairy-free recipes

Nutrition: per serving

Calories: 443kcals
Fat: 37.2g (6.4g saturated)
Protein: 18.8g
Carbohydrates: 8.1g (6.9g sugars)
Salt: 3.1g

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Ingredients

8 tbsp mild olive oil
Juice of ½ orange
Handful of chopped fresh coriander leaves, plus extra leaves to garnish
1 ripe mango
2 ripe avocados
300g cooked and peeled large prawns, with tail-shells on

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Method

In a bowl, mix the oil, orange juice and chopped coriander to make a dressing. Season and set aside.
Peel, stone and slice the mango and set aside. Halve, stone and peel the avocados, discarding the skin. Slice the flesh and divide between 4 plates, along with the mango and prawns. Season to taste.
Drizzle each plate with the coriander dressing, then scatter with a few coriander leaves to serve.