KALE, FENNEL & KING PRAWN SALAD

Don't be worried about the long list of ingredients. This beautiful prawn salad comes together quickly and is worth any extra effort. With a base of sautéed kale and quinoa, it makes a satisfying lunch that's gluten-, soy-, egg-, and dairy-free!

17 ingredients.

20 minutes.

Yields: 4

INGREDIENTS

For the salad:

• 4 cups Kale leaves (finely chopped), stems removed
• 1 cup Cooked quinoa
• 4 oz Cherry tomatoes
• 1/2 Large fennel bulb
• 4 oz Cooked beets (boiled or roasted)
• 3 cloves Garlic (or to your taste)
• Pink Himalayan salt, black pepper, and turmeric to your taste
• 2 tbsp Organic raw coconut oil
• 1/3 cup Pumpkin seeds

For the salad dressing:

• 2 tbsp Organic, unfiltered extra virgin olive oil
• Juice from 1/2 Lemon
• 1+ tsp Maple syrup

For the prawns:

• 12 King prawns in the shell
• 4 cloves Garlic (or to your taste)
• 2 tbsp Organic raw coconut oil
• 1 tsp Cayenne pepper
• 2 tsp Paprika

DIRECTIONS

Salad:

• Cook the quinoa first to make 1 cooked cup. Add salt, pepper and other spices of your choice, fluff with a fork and leave it to rest. 
• Sauté the garlic, kale, cherry tomatoes and fennel in coconut oil for 10 minutes. Add salt, pepper, and turmeric.
• Add the cooked beets and pumpkin seeds right at the end and sauté for another 1-2 minutes or more.

Prawns:

• Halfway through sautéing the kale and main ingredients, start cooking the prawns. In a mixing bowl, add the prawns, garlic, coconut oil, salt, pepper, cayenne pepper, and paprika and mix well. 
• Add the mix to a pan with a bit of coconut oil and sauté for about 3 minutes on one side. Turn each of the prawns and cook on the other side for another 3 minutes (or more if you like your seafood cooked longer)

Salad dressing:

• In a small bowl, mix the olive oil, a bit of the lemon juice and maple syrup. 

In a large bowl, gently toss the mixed sautéed veggies, quinoa, and salad dressing until well-combined, squeezed lemon to your taste and enjoy. Add the prawns to your plate and enjoy it!

NOTES

No kale? Try a handful of baby spinach.