Kale Power Salad

Adapted from: Izzy Lassance

Serves: 4-5

Prep time: 15 minutes

Cook time: 45 minutes (sweet potato)

Ingredients:

5-6 cups (2-3 medium) sweet potatoes, diced
olive oil
salt & pepper
1 bunch (7-8 cups) curly kale, chopped
1/2 a lemon, juiced
1 can (400 g / 15 oz) chickpeas, drained
1 large avocado, chopped
1/3 cup dried cranberries

1/4 cup red onion, finely chopped
1/3 cup roasted almonds, roughly chopped (or roasted pepitas)

Dressing:
1/2 cup tahini
1 large lemon, juiced
salt, to taste
3-6 tbsp warm water

This salad is a mouthful... of textures and flavours and nutrients. Have I ever been hungry after eating this salad? Not a chance. I may have craved a doughnut or a gelato, but my sweet tooth tags along to all the food parties in my mouth no matter how full I am. Even this salad quells that sweet tooth. Can I call a salad like this a dessert? I dare me. 

If you only make one salad in your life, this is the one. Don't like red onion? Allergic to almonds? Nix them, replace them with something different, you choose! I found that skipping out on any one ingredient works in this salad, especially the red onion, nuts, or cran-raisins. However, if you like all those ingredients, I highly recommend tasting this rainbow--this salad is arguably better than skittles. Oh yeah. I went there. 

This kale salad is perfect because it is a full meal and keeps for days in the fridge already dressed (kale + dressing + time = easy + heaven). My mouth enjoys all the textures. The creaminess of the tahini, avocados, and sweet potato pair richly with the sharp onion, crunchy almond, and voluptuous kale. Don't have curly kale? No problem! Any kale will do. Add herbed chicken if you're an omnivore and up for a challenge to fill your belly tight. 

Oh, and don't skip oiling the kale. Massage your partner's feet, massage your dog's head, and definitely (wash your hands first to) massage oil, salt, and lemon juice into the kale you're about to eat. You're welcome and so are your now-soft hands. 

Ingredients:

5-6 cups (2-3 medium) sweet potatoes, diced
olive oil
salt & pepper
1 bunch (7-8 cups) curly kale, chopped
1/2 a lemon, juiced
1 can (400 g / 15 oz) chickpeas, drained
1 large avocado, chopped
1/3 cup dried cranberries

1/4 cup red onion, finely chopped
1/3 cup roasted almonds, roughly chopped (or roasted pepitas)

Dressing:
1/2 cup tahini
1 large lemon, juiced
salt, to taste
3-6 tbsp warm water

Directions:
1. Preheat oven to 191 C / 375 F. On a large baking sheet, toss sweet potato, olive oil, and salt & pepper. Bake until tender (35-45 minutes). 

2. Meanwhile, wash and chop the kale and place in a large salad bowl.

3. To the kale, add about 1 tbsp olive oil, the juice of 1/2 a lemon, and 1/4 tsp salt. Massage kale until well mixed. Set aside.

4. For the dressing in a small bowl, stir the tahini, lemon juice, and salt (to taste) until well combined. Slowly add 3-6 tbsp warm/hot water to desired thickness. I like it to be able to drip off a spoon but still appear thick.

5. To the bowl of kale, carefully mix in sweet potato, chickpeas, avocado, dried cranberries, red onion, and toss with salad dressing.

6. Top prepared salad with almonds or pepitas.

7. Store leftovers (if there are any) in the fridge, for up to several days.