Kale Salad with Avocado and Sweet Potato

Serves: 6 to 8

♦ 2 bunches of kale, washed and tough stems removed
♦ 2 large sweet potatoes, peeled and cut into small cubes
♦ 4 cloves garlic, minced
♦ Olive oil
♦ 2 avocados, peeled and cut into small cubes
♦ Large handful of craisins
♦ Lemon juice
♦ Olive oil
♦ Splash sherry vinegar
♦ Salt and pepper, to taste

In a medium bowl, combine sweet potato cubes with some olive oil, minced garlic and sprinkle with sea salt. Place on a parchment-lined baking sheet and spread into a single layer. Roast until fork-tender, but not falling apart (around 20-30 minutes). Let cool for 5 to 10 minutes.

Meanwhile, place the kale, lemon juice and salt into a large glass bowl; massage the leaves with your hands. It should start to wilt into half its volume after 3 minutes or so. Pour the vinegar, some olive oil and salt and pepper (as needed) into the kale mixture; massage for another 30 seconds or so to incorporate.

Add the sweet potatoes, avocado, and craisins to the kale, and gently toss together. Season to taste, then serve.

To read more about this dish and my musical pairing, click HERE.

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