Mango, Prawn and Avocado Noodle Salad with Satay Dressing

This salad tastes like summer on a plate. The smell of the ripe mangoes with the tangy peanut dressing is actually intoxicating. Mango, chili, avocado and prawn is such a great refreshing and summery combination, the sweetness of the mango balances the nutty soy laced dressing and compliments the prawns perfectly. Get ready to fall in love with your dinner…

I’ve had this salad 4 times this week. You all know by now that I love changing it up and eating loads of different types of food so if I’m eating the same thing 4 times in a week it’s got to be good. And this salad is the business. Plus, it’s super quick and easy to make, you don’t need to turn the oven on at all so you’ll be keeping your kitchen nice and cool on these balmy evenings. Just boil some water, chop some vegetables and stir a dressing together in a big bowl. I love making the dressing in the bottom of the bowl I’m going to toss everything in. It means less dishes and I’m always about less dishes.

If you live in Australia you would have noticed the amazing abundance of mangoes at your local grocery stores and fruit and veg markets right now. It’s making my local Coles smell heavenly! That abundance is because it’s Aussie mango season and my go to variety is the Manbulloo Kensington Pride mangoes that are available in selected Coles stores every Aussie mango season. The flavour is incredible, sweet and juicy, they’re the perfect thing to compliment the flavour of fresh prawns in this salad.

I love pairing them with different textures too, like this mix of udon noodles, zucchini noodles (or zoodle) and loads of vibrant red cabbage to give every mouthful great crunch. The satay style dressing ties everything together and along with the avocado adds a good dose of healthy fats to the meal.

But the mango is the real nutritional powerhouse here, mangoes are brimming with antioxidants, vitamins and minerals. They’re also full of fibre which is great for your gut health. Speaking of gut health, 1 serve of this salad will have you eating 13 different plant foods – remember that getting that variety in is so great for your gut.


Most importantly though, it’s a bowl of delicious goodness and things tasting amazing is always my first priority. Fun, colourful food is where it’s at!

Serves 4


500g raw prawns, in shell (or buy cooked and peeled)

200g udon noodles, dried

2 mangoes, cheeks removed and finely sliced (see image above)

1 avocado, finely sliced

1/4 small red cabbage, shredded

1 zucchini, shredded or cut into zoodles (see image below)

1/2 cup finely sliced spring onion

1/2 cup roughly chopped coriander leaves

1 red chili, finely sliced (deseeded if you’re not into heat)


3 Tbs Peanut Butter

1 tsp turmeric powder

4 Tbs coconut milk

1.5 tsps apple cider viniegar (or rice wine vinegar)

2 tsps soy sauce

1 Tbs ginger, grated

1 Tbs coriander stem and root, finely chopped

1 tsp lime juice

1 lime to serve


Bring a pot of water to the boil and cook noodles according to directions. Remove from water and run under cool water. Set aside.

Bring the water back to the boil and add the prawns in their shells. Boil for 3 minutes or until pink. Remove and place in ice cold water to cool. Once cool, peel, remove the heads and clean the prawns (removing the digestive tract running down the back).

While the prawns are cooling make the dressing by combining all ingredients in the bottom of a large mixing bowl. Stir to mix into a smooth dressing the consistency of mayonnaise. (Add a little water if it’s too thick, coconut milk varies depending on brand and can change the thickness of the dressing.)

Add the noodles, cabbage, zucchini, spring onion, coriander leaves, half the chili, half the avocado, half the mango to the dressing. Use your hands to toss the ingredients together, coating evenly with the dressing. The mango will break up a little bit and add sweetness to the dressing – this is a good thing.

To serve, place the salad on each plate and top with remaining, chili, mango and avocado slices and the prawns. You can mix through gently just before serving. Serve with a wedge of lime to squeeze over for a burst of freshness.

HH. x

This post is sponsored by Manbulloo Kensington Pride Mangoes

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