Prawn, beetroot and kale salad

Get back on track with this light but filling prawn, beetroot and kale salad recipe. It's perfect for an easy weeknight family meal

By Jennene Plummer
  • 15 mins preparation
  • 30 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.


  • 2 bunch baby beetroot, small leaves washed, reserved
  • 1 bunch kale, leaves stripped, shredded
  • 1 cup fat-free Italian dressing
  • 20 large prawns, peeled, deveined, tails on
  • 400 gram tub baby heirloom tomatoes, halved
  • 1/2 bunch parsley, chopped
  • 250 gram packet microwave brown and wild rice, cooked
  • char-grilled lemon halves to serve


  • 1
    Place beetroot in a large saucepan and cover with salted water. Bring to the boil on high. Reduce heat to low and simmer, covered, for 15-20 minutes until tender. Drain well. Cool before peeling and cutting into wedges (leave small ones whole).
  • 2
    In a large bowl, combine beetroot, reserved leaves and kale. Pour over dressing and season. Mix well. Set aside for 20 minutes.
  • 3
    Preheat char-grill pan on high. Spray prawns lightly with oil and season. Char-grill for 1-2 minutes each side until cooked through. Set aside.
  • 4
    Add tomatoes, parsley and rice to beetroot mixture. Toss well. Serve topped with prawns and accompanied with grilled lemon halves.