Saturday, January 13, 2018

Kale, Sweet Potato, and Avocado Salad

1 Sweet Potato
1 Avocado
1 Lime
1 Bunch Kale
3 TB Olive Oil
1 Clementine
1 tsp garlic paste

Preheat oven to 450. Put tinfoil on a baking sheet. 
Half the Sweet potatoe crosswise. Cut lengthwise into 1/4 inch pieces. Drizzle with olive oil, salt and pepper, and put on sheet. Roast for 20-22 minutes, flipping halfway through, or until lightly browned and tender.
Quarter the lime. 1/2 the Avocado. Slice one half, then squeeze one quarter of lime over it and salt and pepper. Smash the other half in a bowl, squeeze the other 3 lime wedges over it and salt and pepper it. 
Remove and discard the stems of kale, thinly slice the leaves.
Make the dressing: To the bowl of mashed avocado, add the juice of the clementine, 2 TB of zest, 3 TB olive oil, and some garlic paste to taste (around tsp). Whisk to combine and season with s&p to taste.
Combine with Kale leaves, let marinate 10 minutes, stirring occasionally.
Add roasted sweet potatoes to the bowl of marinated kale; stir to combine. Season with s&p to taste.

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