Tropical Avocado, Mango, and Cooked Prawn Salad

🥭 Exotic Salad: Maximum Freshness and Color

There are salads that transport you directly to a paradisiacal beach. Ripe mango provides a floral sweetness that magically contrasts with the firmness of the cooked prawn and the silky texture of the avocado. A citrus dressing based on lime and cilantro unites all the elements, creating a starter or light dinner worthy of haute cuisine prepared in just a few minutes.

🥑 Why it is exceptionally healthy

• Digestive Enzymes: Fresh mango is an excellent source of amylase, an enzyme that facilitates the digestion of carbohydrates, preventing bloating.
• Antioxidant Astaxanthin: The pigment that gives prawns their pink color is astaxanthin, one of the most potent known antioxidants for protecting skin from sun damage.
• Satiating Fats: Avocado provides monounsaturated fats that, besides being beneficial for cholesterol, allow vitamins A and E from the mango to be properly absorbed.

📝 Step-by-Step Preparation

1. The Green Base: On a wide, flat serving dish, arrange a bed of 3.5 oz (100g) of tender lettuce shoots (mesclun, arugula, or lamb's lettuce).
2. Cutting the Mango: Peel 1 ripe mango (neither too green nor excessively soft). Cut it into regular cubes (0.6 inches / 1.5 cm) and distribute them over the salad.
3. The Avocado: Cut 1 avocado in half, remove the pit and skin. Cut it into cubes of the same size as the mango and scatter them over the dish.
4. The Protein: Distribute 5.3 oz (150g) of cooked and peeled prawn tails all over the salad (you can leave them whole or cut them in half). Add 1/4 red onion cut into very fine julienne.
5. The Citrus Dressing: In a small jar, mix 4 tsp (20ml) of EVOO, the squeezed juice of 1 whole lime, a pinch of salt, black pepper, and a good handful of very finely chopped fresh cilantro leaves. Shake vigorously.
6. Final Assembly: Drizzle the entire salad with the dressing right when bringing it to the table. Toss carefully so as not to mash the avocado or the mango.