Kale, sweet potato and avocado salad
Ingredients
- 1 1/2 cup of baby kale leaves
- 200g (7.1 oz.) of sweet potato, oven roasted
- 1/2 avocado
- Small handful of dried craisins
- 2 tsp toasted pine nuts
- Black pepper, to taste
- Pink Himalayan salt, to taste
- Balsamic vinegar
Instructions
- Preheat oven to 180°C (350°F).
- Meanwhile, cut the sweet potato into smaller cubes.
- Place the sweet potato on an oven tray lined with baking paper. Season with black pepper and salt.
- Place in the oven and bake until tender and slightly browned.
- Set aside and let cool completely.
- Meanwhile, place the baby kale leafs in a bowl.
- Add the avocado and sweet potato.
- Drizzle with some balsamic vinegar.
- Enjoy!
