A healthy and hearty salad that's easy to throw together and great for transporting. Perfect addition to your lunch menu!
Servings: 2 Servings
5 cup Sweet potato (2 medium; peeled and diced)
2 tsp Olive oil
1 tbsp Olive oil
3/4 tsp Salt (divided)
1/4 tsp Black pepper
1 bunch Curly kale (washed; stem removed and chopped (7-8 cups)
1/2 cup Lemon juice
1 can (15oz) Chickpeas, canned, drained
1 avocado(s) Avocado (large; pitted and diced)
1/3 cup Cranberries (dried)
1/3 cup Almonds, raw (chopped)
1/4 cup Red onion (chopped)
1/2 cup Tahini ((dressing))
1 whole lemon(s)
Lemon juice (dressing)
1/4 tsp Coarse salt (dressing)
3 tbsp Water, filtered (dressing -3-6 tbsp depending on how thick you want the dressing)
Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Bake sweet potato until fork tender, 35-40 minutes, flipping once.
Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon and a heaping 1/4 teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
Make the dressing by adding all ingredients to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
There are two ways you can assemble the salad: You can add all ingredients to the bowl with the kale and mix until combined. Add desired amount of dressing to each individual serving. Or, you can add the kale mixture to separate bowls and evenly top with remaining ingredients.
Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos