Ingredients

For the Salad

• 500 g cooked prawns, peeled and deveined

• 1 large ripe mango, peeled and diced

• 1 avocado, peeled and diced

• 1 small red onion, thinly sliced

• 1 cucumber, halved and thinly sliced

• ½ cup fresh coriander leaves

• ¼ cup fresh mint leaves

• 1 red chili, finely sliced (optional)

• ¼ cup roasted peanuts, roughly chopped

For the Dressing

• 2 tablespoons lime juice

• 1 tablespoon fish sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• 1 tablespoon sesame oil

Instructions

1.  Prepare the Salad Base

In a large bowl, combine the prawns, mango, avocado, red onion, cucumber, coriander, mint, and chili if using.

2.  Make the Dressing

In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, sugar, and sesame oil until the sugar dissolves.

3.  Combine

Pour the dressing over the salad and gently toss to coat all ingredients evenly, being careful not to mash the avocado.

4.  Add Crunch

Sprinkle the chopped roasted peanuts over the top.

5.  Serve

Serve immediately while fresh, or chill for 10–15 minutes for a more refreshing flavor.

Tips

• Add cherry tomatoes or shredded carrots for extra color

• Swap peanuts for cashews if preferred

• Best served fresh on warm days