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Purple & Green Sweet Potato Kale Salad

Purple & Green Sweet Potato Kale Salad

This is better than potato salad! The creamy avocado dijon dressing and purple sweet potato is a match made in heaven. You will impress everyone with this easy and healthy dish. No one will miss the egg/mayonnaise of regular potato salad, promise!

Ingredients

For: 4 -6 servings
  • 1/2 bunch Kale finely chopped
  • 2 large Hawaiin purple sweet potatoes peeled, baked, chopped
  • 1 lebanese cucumber diced
  • 2 large stalks celery diced
  • 1/4 cup shallots sliced
  • 1/4 cup dill chopped
  • 1 large soft avocado
  • 1 tbsp dulse flakes
  • 1 tbsp dijon mustard
  • 1 lemon juice only
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200 C.
  2. Peel and chop the sweet potatoes into bite-sized cubes.
  3. Line a baking tray with a sheet of non-stick baking paper and scatter with chopped potatoes. Bake for 40 minutes or until cooked through. Set aside.
  4. Meanwhile, in a medium bowl, mash the avocado, dijon mustard, lemon juice, salt and pepper together until the texture of gaucamole.
  5. Stir through the dulse flakes.
  6. Chop, wash and dry the kale and throw into a bowl.
  7. Add the shallots, cucumber and dill to the bowl and toss well.
  8. Once ready, allow the sweet potatoes to cool.
  9. Finally, add the potatoes to the salad mix, and then spoon the creamy avocado dressing on top. Stir before serving.

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