Prawn & Kale Salad

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"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 2 servings


  • Serving Size: 1 (449.9 g)
  • Calories 273.4
  • Total Fat - 9.7 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 138.5 mg
  • Sodium - 751.5 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 5.2 g
  • Sugars - 6.2 g
  • Protein - 20.2 g
  • Calcium - 223.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 112 mg
  • Thiamin - 0.2 mg

Step 1

Place the kale in a bowl and drizzle over half the lime juice and the oil and season, massage to 2 minutes and set aside.

Step 2

Place the prawns in a separate bowl and sprinkle with the Cajun spice mix and a good pinch of salt and toss to coat the prawns well.

Step 3

Heat a non-stick frying pan over high heat and when hot, add 10 sprays of oil and then add the prawns and cook for 2 to 3 minutes, tossing frequently or until just pink, then remove from the pan and set aside.

Step 4

Return the pan to the heat and add another 15 sprays of oil and toss in the garlic, chilli and capsicum and cook for 2 to 3 minutes, then add the celery and tomatoes and cook for 2 minutes.

Step 5

Return the prawns to the pan, add the remaining lime juice and cook for 2 to 3 minutes or until prawns are properly cooked through and then take the pan off the heat, stir through the coriander and season to taste.

Step 6

Spread the kale on a platter and top with the Cajun prawns mix and serve immediately.

Tips & Variations

No special items needed.