Don't get stuck in a salad rut! Here's a lovely little kale & sweet potato salad recipe with a bit of a tropical twist in the form of mango. Another great add in would be toasted coconut. YUM.
Tropical Kale & Sweet Potato Salad
- 1/4 small-medium sized sweet potato, diced
- 1 handful kale, chopped
- 1 handful mixed greens
- 1 handful baby spinach leaves
- 1/2 small cucumber, peeled & sliced
- 1/4 mango, peeled, cored, & diced
- 4-6 oz chopped rotisserie chicken
- 1 small handful roasted unsalted cashews & almonds
- dressing of choice (a key lime vinaigrette would be ideal, but oil and white balsamic vinegar works well too)
Take your sweet potatoes and throw them in a hot sauté pan with some olive oil. Let them cook until nice and golden brown on all sides and sprinkle with some course salt. (This can be done in advance or you can use roasted sweet potatoes)
While those are cooking, prep your salad. Throw the mixed greens and spinach, cucumber, mango, chicken, and nuts all into a large bowl. My salad was pretty big, so feel free to adjust the ingredients as needed.
When your sweet potatoes are done and cooked through, toss them in there. Throw your kale in the same pan and splash a little olive oil in there. Throw in some minced garlic and let that stuff cook until wilted and fragrant. sprinkle with that salt and throw that in your salad too. I like to eat them still hot. I’m all about that hot and cool mix, but if you’re not, feel free to cook these ahead of time and let them cool in the fridge. You can even cook them the night before for easy prep on a weekday. OR if you like raw kale just throw the chopped leaves into the large bowl with everything else.
Drizzle with your dressing, toss, and enjoy. Eat this one slow, like you're on a beach.