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a bowl of prawn kale salad with avocado and corn

Kale Salad with Mango and Spicy Prawns

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  • Author: Lindsay Pleskot
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Diet: Vegetarian


I love kale! In this salad, we’re pairing my favorite leafy green with mango and spicy prawns. A delicious lunch or dinner packed full of protein, healthy fats and flavor!


  • 2 cups prawns, shelled
  • 1 avocado, cut into bite sized pieces
  • 1 mango, cut into bite sized pieces
  • 1/4 cup corn kernels
  • 2 small bunches of kale
  • 1 small jalapeño or serrano pepper, minced
  • 1 tsp chili powder
  • 1/2 tsp butter
  • coarse sea salt and pepper to taste


  • 2 Tbsp olive oil
  • Juice of 1 lime
  • 1/2 tsp onion powder


  1. Wash and dry kale remove the thick middle stem and break into bite sized pieces. Place in a large serving bowl.
  2. Add avocado, mango and corn to the bowl.
  3. Heat butter in a non-stick pan. Add jalapeño and cook for 1 minute over medium-high heat.
  4. Add prawns, chili powder and a sprinkle of sea salt. Cook 3-5 minutes (until pink all the way through). 
  5. Meanwhile, whisk together dressing ingredients and toss with salad. 
  6. Dish up salad and top with prawns.


Sub prawns for kidney beans, chickpeas or tofu for a vegan option.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salads
  • Method: Baked
  • Cuisine: American