Prawn, Mango and Avocado Salad with Coconut Dressing


It is amazing how things turn out.  Little did I know when I wrote my very first post, ‘Passionfruit Syrup’, that it would turn out to be my most popular.  Nor did I know, a post on a very simple salad,  ‘Prawn, Mango and Avocado Salad‘, would be my second most popular.  (For the curious: my third most popular is ‘International Scone Week 2012’.  I made pumpkin scones.)

In the weeks before Christmas, I get loads of hits for the Prawn, Mango and Avocado Salad post.  Last year, I was amazed at the number.  This year, it happened again.  Clearly, it is what Australians like to eat on Christmas Day.  Since I was marvelling at how popular a simple salad can be, I decided to make if for my annual get-together with my old school friends (we are not that old but we have known each other most of our lives).

But this time, I was a wee bit disappointed with the old recipe.  Both Maus and I thought it needed a sauce which sent me searching for this recipe which I remembered making years ago.  I showed it to Maus.  She was keen, so we decided to make it for our Christmas Day lunch.  It was perfect, as it would be for any summer luncheon.


These quantities serve two for a grand summer luncheon.  The original recipe comes from The Australian Women’s Weekly Light and Luscious Summertime Cookbook. I  adjusted the quantities slightly.


  • 400g cooked prawns, cleaned and peeled but with tail intact (weight is the peeled weight)
  • lettuce (I used a few leaves from a green oak leaf lettuce.  Iceberg would work just as well.)
  • 1 cup cold, cooked, long grain rice
  • 1 mango
  • 1 avocado


  • ½ cup coconut cream*
  • 1 tsp grated fresh ginger
  • 2 tbs** lemon juice
  • 2 tsp sugar
  • ½ tsp curry powder
  • ¼ tsp turmeric
  • salt, to taste

*For US readers, our coconut cream is not sweetened.
**These are 20 mil tablespoons.



  1. Place the lettuce onto a serving platter.
  2. Sprinkle the rice over the lettuce.
  3. Top the rice with alternate slices of avocado and mango.
  4. Top the salad with the prawns.
  5. Drizzle the dressing over the prawns.

To make dressing:  place all ingredients in a jar with a screw top lid.  Shake well.

BTW:  The beautiful platter was a Christmas gift from my sister, Juanita.  I will feature it in my next ‘In My Kitchen” post.

The original Prawn, Mango and Avocado Salad post is here.

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15 thoughts on “Prawn, Mango and Avocado Salad with Coconut Dressing

  1. Pingback: Christmas menu sorted! - Femeconomy

  2. I can see what that would be a hit. New Year’s Eve usually has long lines at the market for shrimp (which I have a feeling is what you call prawns – or close enough). That and Chinese food seem to be what everyone wants. I love that serving dish too.
    Happy New Year to you – since you’re probably already into the new year now, I have to ask – how’s 2014 looking so far?

    • Hi Diane, 2014 is pretty good so far 🙂 We call small prawns shrimps. Chinese food, now that is different. How did that habit start? In times past seafood was a luxury in Australia and as celebrations are all about indulgence I think families decided to lash out and buy lobsters and prawns etc for their Christmas lunch instead of having a cooked lunch as it is always hot.

      • We call all our shrimp, shrimps but you have large, jumbo & super jumbo here. Being from New England we’ve always had plenty of seafood and lobster used to be the cheap meal for no meat Catholic Fridays.
        I’m not sure how Chinese food became such a tradition but it’s been that was as long as I can remember. Although the restaurants are crowded, most of it’s for take out & I think it could be that you can get tons of different appetizers for a party. Now of course Chinese restaurants aren’t as popular here since Japan & Sushi places are all the rage.

  3. Sauce or no sauce Glenda, this old school friend loved it! The only reason I left some of mine at the end was that I couldn’t fit any more in! Thank you for another great meal! Happy New Year x Jane B.

  4. This would be perfect for a celebratory lunch in Summer and I can see why it would be so popular Down Under. I’m pinning it so that I can find it — once our temperatures are above freezing on somewhat of a permanent basis. 🙂

  5. I have had that cookbook for years and made many things from it but not this. Obviously I must correct this oversight soon!

  6. Pingback: Prawn, Mango and Avocado Salad | Passion Fruit Garden

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