Kaiteki Fresh

Seafood and Kale Salad

Seafood and Kale Salad

(Serves 2)


  • ½ bag of ecoLEAF Salad Kale
  • 4 fresh tiger prawns, cooked and peeled
  • 2 scallops, roe removed, halved
  • ¼ of a whole squid/calamari, sliced


  • 2g powdered gelatin
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 2 tablespoon dashi stock (preferably fish)


Dissolve the gelatin in 1 teaspoon of water. Microwave the mixture for 20 seconds (1000watts).

Combine the remaining dressing ingredients, then add the warm gelatin mixture. Mix well and refrigerate until the mixture solidifies (around 30 minutes).

Wash and trim the ecoLEAF salad kale leaves and place into two small serving bowls.

Layer 2 cooked prawns on top of the kale in each serving bowl.

Heat a medium nonstick fry pan over medium heat. Coat with olive-oil spray, add scallops, and sear until light golden brown and cooked through, about 1 minute per side. Add salt and pepper to taste.

Drizzle the dressing across the top of the salad and enjoy.


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