Sweet Potato Kale Salad with Avocado Dressing

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   You’re here

   Peel and chop the sweet potato into small cubes. In a bowl, combine seasonings and toss with the sweet potato until its completely covered.

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   Preheat the oven to 425°F. Place the sweet potato on a baking sheet lined with aluminum foil. Bake for 18 minutes or until sweet potato is cooked and edges are slightly crispy.

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   Remove the kale from the stem and rip into small bite size pieces. Wash and dry the kale, then add to a large bowl. Add fresh lemon juice, and 1 Tbsp olive oil to the bowl. Use your hands to squeeze the kale and massage it for 2-3 minutes. This will help to break down the kale and make it easier to digest.

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   Add in the freshly grated parmesan cheese and toss together.

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   In a blender, combine the salad dressing ingredients: ripe avocado, lemon juice, water, olive oil, minced garlic, cumin, salt and pepper. Blend on low until smooth and creamy. Use a spatula to scoop the dressing into a small bowl.

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   Add the roasted sweet potatoes to the salad. Toss together and add to serving plates.

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   Drizzle the dressing overtop of each plate with a spoon. You can also add dressing directly to the large bowl and toss together then.