Last night was one of those hot, sticky nights that feels like it might last forever. So of course I was craving a lazy, luxurious meal to match. I served this salad a little warm, with simple poached salmon and a side of sliced pear. Sweet, savoury & perfectly satisfying.
Lush Life Sweet Potato, Kale & Coconut Salad
1 bunch of organic kale, coarsely chopped with stems removed.
1 medium sweet potato, roasted* and cubed.
¼ cup unsweetened coconut, lightly toasted if desired.
¼ cup toasted pumpkin seeds
(Other yummy additions would be shredded carrots, raisins or brazil nuts)
3 tbsp coconut milk or coconut coffee cream
2 tbsp flax oil
1 tbsp tahini
1 tbsp agave
1 tsp miso paste (if you omit, add more tamari)
a few dashes of tamari/soy sauce
fresh lime juice
1. Place chopped kale in an extra large mixing bowl.
2. Whisk together all dressing ingredients except for the lime juice into a measuring cup and pour half over raw kale. Massage gently with your fingers and thumbs until kale wilts and softens.
3. Toss in sweet potato cubes, coconut, nuts and the remainder of your dressing. Stir well to combine.
4. Just before serving, squeeze fresh lime juice over salad and lightly toss.
*I wrap my sweet potatoes in foil and roast on the oven rack at 400 for 50 minutes, then turn the heat off and allow them to sit in the warm oven for another 10-20 minutes. This softens them and really develops the sweetness. If you’re short on time, just poke a few holes in the skin and microwave for around 5-6 minutes or until cooked through.
Makes 2-4 servings .