Kale, Maple Walnut & Sweet Potato Salad 

Ingredients: (Serves 2 as light lunch, serves 4 as a starter)

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
**(to make oat flour, simply place oats in a vitamix or blender until ground into flour consistency)


Method: 

  • 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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