Kale, Sweet Potato & Avocado Salad

Every time I have a brief lapse in posting new recipes, I always seem to come back with an uber healthy kale dish don’t I?

Maybe I’m trying to make up for lost time. Maybe I try to reappear with an extra nutritious dish every time I go MIA. Or maybe, just MAYBE, I am more in love with kale than ever before.

And quite possibly, it’s a mix of all three.

I tend to always say my favorite ingredients to cook with are kale, quinoa and sweet potatoes (typical vegan). I should have thrown some quinoa in this for good measure, but this salad is perfect without it. It’s ridiculously simple, but oh…SO delicious. When I crave a salad, you know it’s gotta be good. I also think the addition of some roasted tofu would be great especially come wintertime.

Enjoy this with the potatoes fresh from the oven, or chilled to nom on the beach 🙂

1 bunch kale, chopped or julienned (whatever version is fine)

2 large sweet potatoes, cubed

2 baby cucumbers, sliced into thin rounds

1/2 bunch cilantro, minced

3/4 cup chopped green onions

1 avocado, sliced

2 tbsp olive oil

1 tsp chili powder

Sea salt and black pepper

MAPLE CASHEW DRESSING

3/4 cup raw cashews, soaked

1 cup coconut milk

1/3 cup pure maple syrup (or other liquid sweetener)

1 tbsp apple cider vinegar

1/4 tsp sea salt

• Preheat oven to 400 degrees
• Toss sweet potatoes with oil, chili powder and salt and pepper
• Lay on parchment lined baking sheet and bake at 400 degrees for 20 minutes
• Meanwhile, blend all dressing ingredients together until creamy
• Toss together kale, cilantro, green onions and cooked potatoes together
• Top with cucumbers and avocado and drizzle with dressing