Avocado-Massaged Kale Salad with Sweet Potato + Tempeh
This salad is one of my favorites to make because it is so filling and it comes together in a jif! By massaging the kale with avocado, lemon, olive oil, and nutritional yeast, it breaks down the roughness of the kale and coats the leaves with so much flavor. Kale is kinda tough, and by massaging the kale, it is making it not only tastier, but also easier to digest. Working the kale with your hand leaves the kale tender without any cooking involved!
The apple and sweet potato give this salad a nice sweetness that is perfectly balanced by the saltiness of the capers and sauteed tempeh. And of course some toasted pepitas for a little crunch! I can’t wait for you to try it!
Avocado-Massaged Kale Salad with Sweet Potato + Tempeh
(serves 1)
Sauteed Tempeh
1/3 block tempeh, cubed
1 tbsp olive oil
dash of garlic powder
salt and pepper to taste
Massaged Kale:
3 cups of kale (about two big handfuls), roughly chopped
1/2 avocado
1/2 lemon, juiced
1-2 tbsp olive oil
1/2 tbsp nutritional yeast
salt and pepper to taste
other ingredients:
1/2 large sweet potato, steamed (or baked if you prefer)
1/4 shallot, thinly sliced
1/4 large apple, thinly sliced
1 tbsp capers
2 tbsp pepitas, toasted
Instructions:
Steam your sweet potato and set aside to cool.
To make your tempeh, add 1 tbsp of olive oil to a small pan over medium heat. Once hot, add your cubed tempeh. Allow all sides of the tempeh to brown, flipping frequently to prevent any side from burning. Once browned, add your salt, pepper, and garlic powder and toss to coat. Turn off the heat and set them aside to cool.
In a large bowl add your kale. Throw in your half of an avocado, olive oil, lemon juice, salt, pepper, and nutritional yeast, and massage with your hand until the kale is real soft and broken down. Taste and adjust to your liking, adding more of any of the massaging ingredients.
To the bowl with the kale, add your sliced shallot, apple, capers, tempeh and sweet potato. Toss to combine.
In the same pan that you used for your tempeh, add your pepitas. Toast them over medium heat for 4-6 minutes until golden brown. Toss them frequently!
Throw your pepitas into the bowl with the other ingredients, toss once more and enjoy!!