Kale quinoa prawn salad

    So, this recipe has literally been a hit every single time I have made it for dinner parties and barbecues. It might take some time to prep, but its oh so worth it! Its one of those salads that you can adapt and make your own with the ingredients.

    1 person made this

    Serves: 4 

    • 3 large handfuls washed kale, chopped
    • 1 tablespoon olive oil
    • 1/2 lemon, juiced
    • 1 pinch salt
    • 150g frozen deshelled prawns
    • 150g diced cucumber
    • 75g shredded carrots
    • 150g diced pepper (red, yellow or orange)
    • 2 tablespoons chopped white onion or spring onion
    • For the dressing
    • 2 tablespoons olive oil
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons water
    • ½ teaspoon smoked paprika
    • ½ teaspoon crushed black pepper
    • ½ teaspoon garlic powder
    • 2 pinches salt
    • For the prawns and assembly
    • 1 teaspoon coconut oil
    • 1 teaspoon piripiri seasoning
    • 200g cooked quinoa, chilled

    Prep:10min  ›  Cook:5min  ›  Extra time:30min resting  ›  Ready in:45min 

    1. Put the kale into a large bowl and pour over 1 tablespoon olive oil, lemon juice and a pinch of salt. Massage the kale gently with your hands to make sure its all covered (make sure your hands are clean!). Let the kale sit for 30 minutes.
    2. Thaw the prawns under some cold water. Once thawed place them on paper towels and pat them dry. Place them into a bowl and cover them.
    3. Place all the vegetables into a bowl.
    4. Add all the salad dressing ingredients into another bowl and whisk until smooth.
    5. Heat a frying pan over medium heat, add the coconut oil, prawns and piri piri seasoning. Cook until the prawns are opaque, 3 to 5 minutes, occasionally stirring. Remove them from the heat.
    6. To the bowl with the kale, add the vegetables, quinoa and prawns. Now pour over the dressing and mix all together.

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