Best 8 Prawn Salad With Orange Red Onion Avocado Recipes

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Prawn salad with orange, red onion, and avocado is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The prawns are cooked until tender and succulent, and the combination of sweet oranges, tangy red onion, and creamy avocado creates a delicious and well-balanced salad. This dish is also a good source of protein, healthy fats, and vitamins, making it a nutritious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

ZESTY LIME SHRIMP AND AVOCADO SALAD



Zesty Lime Shrimp and Avocado Salad image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories     Appetizer     Lunch     Salad

Time 20m

Number Of Ingredients 9

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

  • In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  • Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g

PRAWN MANGO AVOCADO SUMMER SALAD WITH LIME DRESSING



Prawn Mango Avocado Summer Salad with Lime Dressing image

Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 13

2.5 cups cooked risoni/orzo or similar ((Note 1))
300 - 400g / 10 - 12 oz cooked peeled prawns / shrimp ((~750g unpeeled whole cooked))
1 large mango (, cut 1.5cm / ½" pieces)
1 large ripe avocado (, cut 1.5cm / ½" pieces )
75 g / 2.5 oz rocket / arugula (, roughly chopped (Note 2))
250 g / 8oz cherry tomatoes (, halved)
1/2 red onion (, finely sliced)
1/4 cup coriander / cilantro leaves (, finely chopped (Note 2))
4 tbsp (60 ml) extra virgin olive oil
2 tbsp (30 ml) lime juice ((fresh), plus more to taste)
1 small garlic clove (, minced)
1/2 tsp salt
1/4 tsp black pepper

Steps:

  • Shake Dressing in a jar.
  • Chop prawns into 1.75 - 2 cm / 2/3" pieces.
  • Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!

Nutrition Facts : Calories 536 kcal, Carbohydrate 51 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 252 mg, Sodium 1085 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

CITRUS SHRIMP AND AVOCADO SALAD



Citrus Shrimp and Avocado Salad image

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

Provided by Heidi

Number Of Ingredients 8

1 pound medium Pan-Seared Citrus Shrimp
8 cups greens (, (such as arugula, spinach, or spring mix))
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado (, sliced or diced)
1 shallot (, minced)
4 ounces sliced almonds (, toasted)
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
  • Toss the shrimp with the salad greens in a large bowl.
  • Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  • Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 14 g, Protein 31 g, Fat 23 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 906 mg, Fiber 7 g, Sugar 2 g

AVOCADO-SHRIMP SALAD



Avocado-Shrimp Salad image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

  • Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

AVOCADO, ORANGE AND RED ONION SALAD



Avocado, Orange and Red Onion Salad image

Oranges add a fruity and flavoursome note to creamy avocados in this simple but tempting salad recipe.

Provided by English_Rose

Categories     Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

arugula leaf
2 avocados, peeled and stoned
2 oranges
1 small red onion, thinly sliced
1 tablespoon fresh basil leaf, coarsley chopped
2 tablespoons chopped pitted black olives
2 tablespoons sherry wine or 2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1/2 shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Place a little arugula on each serving plate or on a large platter.
  • Thinly slice the avocados and arrange the slices on top.
  • Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
  • Sprinkle the red onion slices and basil over the salad.
  • Put all the vinaigrette ingredients into a screw-top jar and shake well.
  • Pour the dressing over the salad and serve immediately.

PRAWN SALAD WITH ORANGE, RED ONION & AVOCADO



Prawn salad with orange, red onion & avocado image

A low calorie seafood salad with fragrant Asian flavours, sweet chilli and a scattering of coriander

Provided by Good Food team

Categories     Lunch, Main course

Time 10m

Number Of Ingredients 8

2 oranges
1 Little Gem lettuce, leaves separated
1 ripe avocado
140g cooked king prawn
1 small red onion, finely sliced
small bunch coriander, leaves picked
2 tbsp sweet chilli dipping sauce
juice ½ lime

Steps:

  • Stand each orange on a board and cut away the peel and pith with a sharp knife. Cut the oranges into 1cm slices.
  • Arrange the lettuce on 2 plates. Halve, stone and peel the avocado, then slice. Place the avocado on top of the lettuce leaves and scatter the prawns on top.
  • Divide the orange slices, onion and coriander leaves between each plate and toss together very lightly. For the dressing, mix the dipping sauce and lime juice together and season with black pepper. Spoon over the salad and serve.

Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium

MANGO PINEAPPLE SHRIMP SALAD



Mango Pineapple Shrimp Salad image

With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 17m

Number Of Ingredients 11

1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
1 1/2 cups small-disced fresh pineapple (frozen may be substituted that you thaw and drain well)
1/4 cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
1/3 cup fresh cilantro, finely minced, or to taste
1+ teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Steps:

  • Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
  • While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
  • Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SHRIMP SALAD WITH AVOCADO, CELERY AND RED ONION



Shrimp Salad With Avocado, Celery and Red Onion image

Wonderful salad for summer! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Austrialia

Provided by kiwidutch

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon juice
salt & freshly ground black pepper
24 large cooked peeled shrimp (1 pound)
1 ripe avocado, pitted, peeled and diced
1 celery rib, thinly sliced
1 scallion, white and green parts, sliced
12 grape tomatoes, halved
1 1/2 tablespoons chopped fresh flat leaf parsley
1 tablespoon diced red onion

Steps:

  • Whisk together olive oil and lemon juice, and season with salt and pepper. Set aside. Whisk again just before using.
  • Combine shrimp, avocado, celery, scallion, tomatoes, parsley and red onion.
  • Sprinkle with enough dressing to coat lightly.
  • Toss shrimp salad gently, and season to taste with salt and pepper.

Nutrition Facts : Calories 240.1, Fat 21.4, SaturatedFat 3, Cholesterol 45.4, Sodium 219.6, Carbohydrate 7.9, Fiber 4.3, Sugar 2.2, Protein 6.6

Tips:

  • For the freshest prawn salad, use wild-caught prawns whenever possible.
  • To devein the prawns, make a shallow incision down the back of each prawn and remove the dark vein.
  • If you don't have time to cook the prawns yourself, you can use pre-cooked prawns from the seafood section of your grocery store.
  • To make the orange vinaigrette, whisk together orange juice, olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
  • To assemble the salad, combine cooked prawns, avocado, red onion, orange segments, and arugula in a large bowl. Drizzle with orange vinaigrette and toss to coat.
  • Serve the prawn salad immediately, garnished with fresh orange zest.

Conclusion:

Prawn salad with orange, red onion, and avocado is a light, refreshing, and flavorful salad that is perfect for a summer lunch or dinner. The prawns are cooked to perfection and combined with a variety of fresh ingredients to create a salad that is both delicious and nutritious. The orange vinaigrette adds a bright and tangy flavor to the salad, while the avocado provides a creamy and rich texture. This salad is sure to be a hit with everyone who tries it.

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