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Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette

Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 2 Feb 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant prawn, mango, and jicama salad is a refreshing dairy-free dish that brings a taste of the tropics to your table. The combination of succulent prawns and sweet, sun-ripened mango offers a beautiful contrast in texture, while the jicama provides a satisfying, watery crunch. Dressed in a bright pineapple and lime vinaigrette, the flavour is balanced by the subtle sharpness of red onion and the citrusy notes of fresh coriander.

Ideal as a sophisticated starter or a nutritious light lunch, this heart-healthy seafood recipe is as simple to prepare as it is colourful. Since the prawns are poached and chilled in advance, it is an excellent choice for stress-free entertaining. Serve nestled in crisp lettuce leaves for a clean, elegant presentation that highlights the fresh, seasonal ingredients.

Ingredients for Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette

45ml fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
60 ml extra jungfruolja
6 cups water
1/4 cup fresh lemon juice
2 lagerblad
2 teskedar salt
1 tesked hela svartpepparkorn
450g uncooked large prawns, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 450g )
300g 1/2-inch cubes peeled jicama
80g chopped red onion
3 tablespoons chopped fresh coriander
6 large Boston lettuce leaves

How to make Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Bring 1450ml water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add prawns, and simmer until opaque in centre, about 2 minutes. Drain. Transfer prawns to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)

Mix mangoes and next 3 ingredients into prawns. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

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