Prawn & Collard Greens Salad with Cashew Satay Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 serves
  • 5-6 large collard greens leaves
  • Juice of ½ lemon
  • ¼ teaspoon salt
  • 150 g cooked or raw peeled prawns (about 7-8 per person)
For the sauce
  • ½ small red onion, finely diced
  • 1 small knob of ginger, peeled and diced (about 1 heaped teaspoon)
  • 1 large clove garlic, finely diced
  • ⅓ long red chilli, sliced
  • 1 teaspoon coconut oil
  • 2 tablespoons cashew butter (almond butter can also be used)
  • 2-3 tablespoons coconut milk (if it's thick, use two and if it's thin, use 3)
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons tamari sauce (gluten-free soy sauce)
  • 1 teaspoon fish sauce
  • ½ teaspoon salt
  • 1 tablespoon honey
  • Extra cashew nuts, sliced chili and fried shallots for garnish (optional)
  1. Cut away the hard stem from the green leaves. Slice the leaves thinly and set aside in a bowl or on a chopping board. Sprinkle with a little salt and juice of half a lemon. Massage the greens with your hands for 10-20 seconds, then move to a salad bowl and set aside. This process softens the fibres in the leaves.
  2. Make the sauce. Heat coconut oil in a small saucepan over medium heat. Add onion, ginger, garlic and chilli and stir through. Cook for a minute and a half, until slightly softened.
  3. Add the cashew butter and the rest of ingredients and stir through over medium heat for a minute, until well dissolved. Transfer the mixture to a blender or use an immersion stick blender, and puree until smooth. Transfer back to the saucepan and place over medium-low heat. Cook for 2 and ½ minutes, stirring continuously, or at least every 10 seconds, as the mixture will start to thicken and caramelise on the bottom of the pot. Stirring it the whole time allows you to incorporate the sticky, caramelised part from the bottom of the pot back into the sauce, thus adding more depth and flavour.
  4. Remove from heat and transfer to a side bowl.
  5. If using raw prawns, pan-fry them in a little coconut oil for a minute or so on each side. If using cooked prawns, continue to the next step.
  6. Add 4-5 tablespoons of the sauce to the greens and add the prawns. Toss together and serve with a few extra cashew nuts, sliced chilli and fried shallots over the top. Drizzle with a little more sauce if you like, and serve extra on the side.
Recipe by Happy Body Formula at