December 4, 2025

KING PRAWN, CUCUMBER RIBBON & FESTIVE GREEN SALAD

A fresh, bright and Bali-meets-Christmas dish that’s perfect for hot December days.

Made even better with our Tiger King Prawns, available in all stores from 8–25 December!

Wild-caught in the pristine Sumbawa ocean, they’re firm, sweet, ocean-fresh and cook up like an absolute dream. Perfect for festive salads, quick grills or any dish that needs a little Christmas magic.

TIME SERVES DIFFICULTY
20MINS 2-3

INGREDIENTS

For the prawns

8–10 Tiger King Prawns (available in all Alive stores now until Christmas)

    1–2 tbsp olive oil

    1–2 cloves garlic, finely sliced

    Squeeze of lemon

    Pinch of sea salt

    Fresh rosemary or thyme (optional)

    For the salad

    2 cups chopped kale

    1 large cucumber, shaved or diced

    ½ cup pomegranate seeds

    1 small avocado, diced (optional)

    Pinch of salt + pepper

    ¼ cup pistachios or almonds, lightly toasted

    For the dressing

    2 tbsp extra-virgin olive oil

    1 tbsp lemon or lime juice

    1 tsp honey or maple

    METHOD

    Cook the prawns: Heat olive oil in a pan.Add garlic and rosemary for a few seconds, then add the prawns.

    Cook 1–2 minutes each side until pink and lightly golden.

    Finish with a squeeze of lemon and a pinch of salt. Set aside.

    Prep the greens: Massage kale with a tiny drizzle of olive oil and salt until softened.

    Assemble the salad:Add kale to your serving plate. Top with cucumber ribbons, avocado, pomegranate seeds and toasted nuts.

    Add the prawns: Place the cooked prawns on top while still warm.

    Dress it: Whisk dressing ingredients and drizzle over the whole bowl.

    Notes

    Add chilli flakes for heat.

    Swap kale for baby spinach if you want it softer.

    Serve warm or chilled — it works both ways.