Prawn, Quinoa, Avocado & Kale Salad

Name: Prawn, Quinoa, Avocado & Kale Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 or as apart of a larger meal for 6–8
Ingredients: 750g local prawns, peeled; 2 cups quinoa, cooked and cooled; 1 bunch kale leaves, roughly chopped; ½ tbs vegetable oil; ½ lemon, juiced; 1 small red onion, diced; Fresh red chilli, chopped; Avocado, cut into chunks; ½ cup cashews, roughly chopped; 2 tbs pickled ginger, to serve; 60ml light soy sauce; 2 limes, juiced; 1 tsp sesame oil

Prawns, quinoa, kale and avocado in a fresh salad with a zesty lemon dressing. Light, vibrant and packed with goodness.

Serves: 4 or as apart of a larger meal for 6–8
Prep: 25 mins
Cook: 20 mins
Difficulty: Easy

Jump to recipe

Ingredients

750g local prawns, peeled
2 cups quinoa, cooked and cooled
1 bunch kale leaves, roughly chopped
½ tbs vegetable oil
½ lemon, juiced
1 small red onion, diced
Fresh red chilli, chopped
Avocado, cut into chunks
½ cup cashews, roughly chopped
2 tbs pickled ginger, to serve

Dressing

60ml light soy sauce
2 limes, juiced
1 tsp sesame oil

Method

Cook quinoa as per the packet instructions (generally for every cup of quinoa use two cups of water/liquid). Set aside until needed.
Cook the kale over high heat in a little vegetable oil, along with some salt and freshly ground black pepper. Cook until kale has wilted slightly and is a nice dark green colour.
At this stage I like to dress with some lemon juice. Remove from pan and place in salad bowl you will be serving from.
For the dressing, combine soy, limes and sesame oil in a small bowl (or in my case enamel mug).
Now you just need to combine it all together, add the quinoa and prawns to your salad bowl with the kale, top with the onion, avocado, chilli and cashews. Dress with dressing and toss gently (no rough hands!) until well combined.
Dress liberally and give another gentle toss. Finish it all off with a good wodge of pickled ginger!