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So many amazing textures and flavours! A spicy, sweet and zesty salad with a Grapefruit Fennel Coriander Dressing with our

non alcoholic mixer - made from scratch! 


Kale Leaves (from 3 stems)

1/2 an Avocado

1/2 a Grapefruit (sliced in Wedges) 

1/4 Jalapeno 

1/2 tablespoon Olive Oil 

Pinch of Salt & Pepper (to taste) 

Grapefruit Fennel Coriander Dressing :

2 tablespoon Olive Oil

1 tablespoon Grapefruit Fennel Coriander Syrup

1 1/2 tablespoon Lime Juice 

Salt & Pepper (to taste) 

Tequila Prawns: 

6 medium sized Prawns (peeled) 

1 teaspoon Olive oil

1/2 teaspoon Garlic Powder

1/4 teaspoon Paprika

1/4 teaspoon Cayenne pepper

Pinch of Salt  


Yield: 2 servings

Miso Cucumber Salad: Recipes


Step 1

Marinate peeled prawns in a small bowl with olive oil, garlic powder, paprika, cayenne pepper and salt. Set Aside.

Step 2

In a mason jar, make your dressing. Add all ingredients listed under 'dressing' category. Lid and give it a good shake. Keep at room temperature for now. 

Step 3

Shred kale into a bowl, add 1/2 tablespoon olive oil and a pinch of salt. Massage kale for a few minutes so the leaves gets tender. Cut grapefruit into wedges, remove all pith and seeds. Half avocado and remove seed. Carefully peel off skin and cut avocado into slices. 

Step 4

Pre-heat a non stick pan on medium high heat. Add prawns and cook on one side for 2-3 minutes until It starts turning pink. Flip the prawns over and cook for another 2 minutes, add a splash of blanco tequila until absorbed. Take off pan when prawns are curled, pink and no longer translucent. Set aside. 

Step 5

In serving plate, arrange marinated kale and spoon 1 tablespoon dressing on top. Carefully arrange grapefruit and avocado slices, then prawns and jalapeno slices on top. Spoon another 1/2 tablespoon of dressing over top. Garnish with thinly sliced Jalapeno (seeds removed). Enjoy! 

Miso Cucumber Salad: Text
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