Colourful kale salad with avocado jalapeño cream is a match made in heaven. Roasted cubes of sweet potato, cannellini beans, fresh julienned beets over a bed of finely shredded curly kale and finished off with the most delightful, light and flavorsome avocado cream. I know kale is apparently old news now, but I still and always will love this superfood. It is packed full of vitamins and minerals and is a great addition to salads for vegetarians. This salad is so satisfying and complete. Enjoy!

Serves 2

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Colourful Kale Salad  

  • 1 medium sized sweet potato, cubed
  • 2 cups of curly kale, finely chopped (or regular kale is fine too)
  • 1 cup of cooked cannellini beans (you can used canned beans here also)
  • 1 medium sized fresh beetroot, jullienned
  • 4 tblsp. of fresh coriander, roughly chopped
  • 1/2 a lime, juiced

In a pan, add a generous amount of olive oil (approx. 3 tbsps.), heat slightly and add the cubed sweet potato, season with a pinch each of sea salt and pepper and cook for approximately 25 – 30 minutes or until the sweet potato is golden and tender. Set aside to slightly cool.

Meanwhile, in a large bowl add your finely chopped kale, cannellini beans, beetroot, coriander and lime juice and then toss through the sweet potato.

Avocado Jalapeño Cream

  • 1 avocado
  • 2 tblsp. of crème fraîche (you can use sour cream also)
  • 2 tblsp. of hemp seeds
  • 1 tablespoon of fresh coriander, roughly chopped
  • 1 medium sized pickled Jalapeño
  • 1 clove of garlic
  • 1 tblsp. of olive oil
  • Pinch of sea salt

Add all ingredients into a food processor and process until light and creamy.

To serve add a generous amount of salad to a bowl, top with a large dollop of avocado cream and top with an extra jalapeño and a lime wedge.

Colourful Kale Salad w/ Avocado Jalapeño Cream
Colourful Kale Salad w/ Avocado Jalapeño Cream

Bon appétit x