This salad is a perfect dish for hot summer days when you don’t feel like cooking or for serving to company for an al fresco lunch. Either way it is sure to impress. Not only is it colourful and delicious, the combination of fresh vegetables, nutritious kale, nuts and protein ensures that it is both nutritious and satisfying as a main course all on its own. You could even mix in some cooked quinoa to have a meal with all four food groups in one!
4 c. Baby Kale (or arugula or mixed greens)
1/2 c. Blueberries
1/2 c. Strawberries sliced
5 Radishes sliced
1/4 c. Celery chopped
1/4 c. Feta cheese – crumbled
1/4 c. Slivered almonds, toasted*
Optional- 8-12 Frozen prawns, peeled, tail on (thawed)
Dash of Olive oil
Juice of 2 limes
Olive oil (double the amount of the lime juice)
1/2 tsp sugar
Salt & pepper to taste
1. Butterfly the prawns by slicing down the back line
2. Heat 1tbsp olive oil and sauté the prawns a few minutes until opaque- do not overcook
3. Season prawns with fresh squeezed lemon and salt and pepper to taste then set aside.
Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
To assemble salad:
Combine greens and next 5 ingredients in a large bowl. Toss with just enough dressing to coat. Transfer to a platter or serving bowl then sprinkle with almonds and a few additional blueberries. Top with prawns and serve immediately.