Make Ahead

Wintery Kale and Sweet Potato Salad

January 16, 2014
0 Ratings
  • Serves 4-6
Author Notes

This is a household favourite for its wintery feel (equally good in summer!) as a hearty vegetarian meal that lasts in the fridge for days – in fact, it gets better after a couple of days! —Lauren Boustead

What You'll Need
  • The Creamy Avocado Dressing
  • 1 Leek (Finely sliced, White Part only)
  • 1 Lemon (Juice and Finely Grated Rind)
  • 2 tablespoons Coconut Oil (Organic,Cold-Pressed)
  • 2 Ripe Avocados
  • 1 bunch Cilantro (Roughly Chopped including stalks)
  • 2 Thumb-sized knobs of Ginger(Peeled, roughly chopped)
  • 1 Small Chilli
  • And the rest...
  • 2 bunches Organic Tuscan Curly Kale (Stem removed and roughly chopped)
  • 1 Large Sweet Potato (Peeled and Cubed into approx. 1inch pieces)
  • 1 handful Big Handful of seeds – Whatever you have on Hand (Sunflower/Pepitas/Sesame etc.)
  • 1 teaspoon Sumac
  • 1 teaspoon Caraway Seeds
  • 1 teaspoon Ground Coriander Seeds
  • 2 tablespoons Coconut Oil (Organic,Cold-Pressed)
  1. Start with preparing the dressing and Kale as this gets better as it sits.
  2. In a food processor, combine the Avocados, Leek, Ginger, 2 Tbsp Coconut Oil, half of the Cilantro, the Chilli plus the Juice of the lemon and the rind. Process together to form a creamy (and bright green!) dressing.
  3. Roughly Chop the Kale and place it in a large salad bowl. Now comes the fun part. Pop on some Rainforest sounds, Pour the Avocado dressing over the kale and massage it (sensually if possible) into the leaves. Doing this for a couple of minutes will allow the Kale to soften and will make for a more digestible and all-round more enjoyable dish – and you know the Kale appreciates the attention! Set this dish aside with a tea-towel over it (or pop it in the fridge if you’re making it in advance).
  4. Place the Sweet potato on a baking tray lined with Baking paper. Sprinkle over the Sumac, Coriander Seeds and Caraway Seeds as well as a couple of tablespoons of Coconut oil. Roast these in a 180C oven for 30 minutes or until tender. Remove and allow to cool.
  5. Once the sweet potato has cooled slightly, toss it through the dressed Kale and add the remaining Cilantro.
  6. To a dry pan add your handful of seeds and warm over a medium heat until they become slightly fragrant. Sprinkle these over the Salad and you’re ready to serve, either immediately or in two days’ time when it’s had time to relax and become extra delicious!

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