Go Back

Kale, sweet potato and avocado salad

Print Recipe Pin Recipe
Servings: 2
Course: Lunch/Dinners
Ingredients Method

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

Method
 

  1. Preheat oven to 180°C (350°F).
  2. Meanwhile, cut the sweet potato into smaller cubes.
  3. Place the sweet potato on an oven tray lined with baking paper. Season with black pepper and salt.
  4. Place in the oven and bake until tender and slightly browned.
  5. Set aside and let cool completely.
  6. Meanwhile, place the baby kale leafs in a bowl.
  7. Add the avocado and sweet potato.
  8. Drizzle with some balsamic vinegar.
  9. Enjoy!