Long gone are the days of a salad cbeing lettuce, tomato and cucumber. Salads now are so satisfying and exciting, salads became sexy...how did that happen!
My favourite salads are the ones that are thrown together with whatever's in the fridge, whichever nut jar needs emptying and anything else handy at the time. I love this one, its got the sweetness of the sweet potatoes, the meditteranean flavours of the pesto, the squidgeness of the butterbeans and the bitterness of the leaves all bought together in a big bowl full of wonderful natural colours.
1 Medium sweet potato.
2 Handfuls of kale roughly chopped.
2 Teaspoons of extra virgin olive oil.
Small tin of butterbeans drained and rinsed.
1/2 Avocado roughly chopped.
Handful of toasted almond flakes.
50g fresh basil including the stalks.
1/2 clove of garlic roughly chopped.
5 Tablespoons of extra virgin olive oil.
Himalayan rock salt and blackpepper.
35g Pine nuts.
1 teaspoon of fresh lemon juice.
Peel and roughly chop the sweet potato then steam till soft but slightly al dente.
Massage the kale with the extra virgin olive oil in a bowl, between your fingers till it wilts. This usually takes a couple of minutes the arrange in your serving dish.
Blitz the dressing ingredients together in either a blender or food processor, adding more oil if necessary. Season to taste with the salt and pepper.
When the potatoes are done, add them to the kale with the butterbeans and avocado.
Drizzle the dressing on top, any spare will keep in the fridge.
Scatter the toasted almonds on top.
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