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Kale Salad with Mango and Spicy Prawns

  • Author: Lindsay Pleskot
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 1x


This salad is equally as light and refreshing as it is hearty and satisfying. A great lunch or dinner option, it’s packed with protein, healthy fats and tons of flavor! Bonus -the Vitamin C packed mango helps your body absorb the plant based iron in the kale.



  • 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 jalapeno or serrano chili, minced into small pieces
  • 1 tsp chili powder
  • 1/2 tsp butter
  • sprinkle of coarse sea salt
  • 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 jalapeno and cook 1 minute over medium-high heat.
  4. Add prawns, chili powder and a sprinkle of sea salt and cook 3-5 minutes (until pink all the way through).
  5. Meanwhile, whisk together ingredients for dressing and toss with salad.
  6. Dish up salad and top with prawns.


  • Sub prawns for tofu or white kidney beans to make it vegan
  • Category: Salads
  • Method: Stove Top
  • Cuisine: North American

Keywords: salad, balanced meal, pescatarian

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