Step 1

Wash and dry kale remove the thick middle stem and break into bite sized pieces. Place in a large serving bowl.

Step 2

Add avocado, mango and corn to the bowl.

Step 3

Heat butter in a non-stick pan. Add jalapeño and cook for 1 minute over medium-high heat.

Step 4

Add prawns, chili powder and a sprinkle of sea salt. Cook 3-5 minutes (until pink all the way through).

Step 5

Meanwhile, whisk together dressing ingredients and toss with salad.

Step 6

Dish up salad and top with prawns.