Kale Maple Walnut Salad

Updated: Feb 25




Kale Maple Walnut Salad (Serves 2 as light lunch, serves 4 as a starter)

I tried to keep this intro as short as possible, but this salad is so darn good for you it proved virtually impossible to do so! Plus it is absolutely delicious and a utter joy to eat, so tasty!


 

Kale is one of the worlds healthiest foods, and is packed with

  • Fibre: essential for healthy digestion and to eliminate used hormones from the body

  • Kale has more Iron than beef – and the added vitamin in kale ensures that the iron is absorbed efficiently.

  • Omega 3 fatty acids: For conditions associated with inflammation

  • Calcium, folate, vitamin A and antioxidants (tahini and kale both have very high amounts of calcium!)


PLUS

Lemon is a natural detoxifier, helping transform toxins into digestible material and stimulating the liver’s natural enzymes by oxygenating the body. Cayenne pepper stimulates the circulatory system, aids digestion and regulates blood sugar, and kicks starts your metabolism – all of which aids in detoxifying the body. Avocados are an excellent source of monounsaturated fatty acids which help protect the skin, they also contain vitamin E, which helps prevent skin dryness, fine lines and wrinkles. Tahini is 20% complete protein (more protein than most nuts), and contains numerous minerals and vitamins. Sweet potatoes are packed with minerals such as copper, manganese and potassium as well as numerous vitamins (Vitamin B, A, C).



 

Ingredients:


1 bag of Kale (240g) Flesh of 1 avocado 2 tbsp tahini Juice of 1 lemon 2 tsp tamari 1 large sweet potato (approx 1 cup) peeled and cubed into 1 inch pieces 1 tbsp maple syrup 1 pinch of cayenne pepper Handful of walnuts – broken into pieces (40g) Olive oil

Directions:

Preheat the oven to 180 degrees Celcius.

On a baking tray, drizzle olive oil over the sweet potato pieces and sprinkle with salt and pepper. Place in the oven for 30 – 40 minutes until the sweet potatoes are cooked – they should be soft and caramelised.

Cover the walnut pieces in the maple syrup and place on a baking tray in the oven for 5 minutes, until lightly toasted.

Meanwhile, tear the kale into bite-size pieces, removing and discarding the fibrous stems, and place in a large bowl. Add into the bowl the avocado, tahini, lemon juice, cayenne pepper and tamari.

Using your hands, massage all these ingredients into the kale for a few minutes. This process breakdowns the kale tough cellulose structure. You will notice the kale will shrink in size, become darker, and have a softer texture (The longer you leave the kale, the softer and easier to chew it will become – you can leave it for up to 2 days or eat right away).

To serve, combine the kale mixture with the sweet potatoes and walnut maple pieces.


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