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
Ingredients
- 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
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