Tangy Kale and Sweet Potato Bit Salad – Recipe #4

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Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!


Tangy Kale and Sweet Potato Bit Salad

4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste

 

Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!

“A Salad a Week” Recipes:

  1. Broccoli and White Bean Salad
  2. Asian Purple Cabbage Slaw
  3. Fresh and Minty Cantaloupe and Tomato Salad
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24 Comments

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