Need a fresh and flavourful lunch idea? Try this kale, avocado and prawn salad recipe by Maia, our Assistant Community Manager at Triangle Yard. It's packed with fresh ingredients, crispy sweet potato, and juicy prawns for the perfect mix of flavour and texture.

Serves: 2

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

• Curly kale
• 2 avocados
• 1 sweet potato
• 1 lemon
• Pine nuts
• Jumbo prawns
• Olive oil
• Salt
• Black pepper
• Paprika
• Chilli flakes (or your favourite seasoning)

For most ingredients in this recipe, there are no exact measurements, so season to taste and add as much as you'd like!

Method

1. Roast the sweet potato

Dice the sweet potato into small cubes. Toss with olive oil, salt, black pepper, paprika and chilli flakes (or your preferred seasoning). Roast in the oven or air fryer at 180°C for around 15–20 minutes, or until crispy and golden.

2. Prepare the avocado and kale

While the sweet potato is roasting, mash the avocados in a large bowl. Squeeze in the juice of half a lemon, add a drizzle of olive oil, and season with salt and black pepper.

Add the curly kale to the bowl and mix it into the avocado until every leaf is well coated.

3. Cook the prawns and toast the pine nuts

Season the jumbo prawns with the same spices used for the sweet potato, then pan-fry until cooked through and lightly golden.

In a separate dry pan, toast the pine nuts until they are golden brown and fragrant.

4. Assemble the salad

Add the roasted sweet potato and toasted pine nuts to the kale and avocado mixture, then toss everything together.

Top with the cooked prawns, finish with a squeeze of the remaining lemon juice, and enjoy your delicious kale, avocado and prawn salad!