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Prawn, Melon and Mango Salad

There is nothing better than a fresh crisp delicious salad during the summer time.  This Prawn, Melon and Mango salad is the perfect accompaniment to a hot summers day with its fruity flavours.

Serves 4


  • 400 g cooked peeled tiger prawns
  • 1 mango, about 600 g
  • ¼ honeydew melon, about 340 g, cubed
  • 8 cherry tomatoes, halved
  • 100 g rocket leaves
  • ¼ cucumber, sliced
  • salt and pepper
  • fresh mint leaves to garnish
  • Mint and honey dressing or a lemon and yoghurt dressing
  • 2 tbsp extra virgin olive oil
  • juice of 1 lemon
  • 1 tbsp clear honey
  • 2 tbsp chopped fresh mint


  1. Whisk together all the ingredients for the dressing in a large bowl and season with salt and pepper to taste.
  2. Add the prawns to the dressing, cover and leave to marinate in the fridge for 30 minutes to 1 hour.
  3. Halve the mango lengthways, cutting down round each side of the stone.
  4. Cut the flesh on each half in a criss-cross fashion to make cubes, then cut the cubes away from the skin.
  5. Remove the prawns from the fridge.
  6. Add the mango, melon and tomatoes and gently stir together.
  7. Arrange the rocket leaves and cucumber slices around the edge of a shallow serving dish, and spoon the prawn salad into the centre.
  8. Garnish with sprigs of mint and enjoy

You can add an optional cup of cooked and cooled basmati rice to your salad if you want.

Married to my soulmate & mother of two, professional chef/hospitality lecturer & foodie writer for this website.

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