Healthy Salad with Kale, Avocado

This Healthy Salad with Kale, Avocado, and Roasted Sweet Potato is a delicious and nutritious meal, perfect for lunch or dinner. Packed with tender grilled chicken, creamy avocado, crispy roasted sweet potato, and fresh greens like kale and arugula, it’s both satisfying and full of flavor. The addition of chickpeas and crunchy radishes adds great texture, while a zesty lemon-Dijon dressing ties everything together beautifully. Enjoy a wholesome and flavorful salad that’s as vibrant as it is nourishing!

Recipe for , and Roasted Sweet Potato

Ingredients (for 4 people):

• 1 head of kale, washed and chopped into small pieces (remove tough central stems)
• 1 avocado, sliced
• 1 sweet potato, peeled and diced
• 2 radishes, thinly sliced
• 2 chicken breasts, boneless, grilled or roasted, cut into pieces
• 50 g arugula
• 1/3 cup chickpeas (cooked or canned, drained and rinsed)
• Olive oil, for roasting the sweet potato and for the dressing
• Salt and pepper, to taste
• Fresh herbs (thyme, parsley) for extra flavor (optional)

For the dressing:

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the sweet potato:
   • Preheat the oven to 200°C (400°F).
   • Place the diced sweet potato on a baking sheet, drizzle with a bit of olive oil, season with salt and pepper, and roast for 20-25 minutes, or until golden brown and tender. Let cool.
2. Prepare the kale:
   • Put the chopped kale in a large bowl, drizzle with a bit of olive oil, and sprinkle with salt. Massage the kale with your hands for 2-3 minutes until it softens.
3. Prepare the chicken breasts:
   • Season the chicken breasts with salt, pepper, and fresh herbs if desired. Grill or cook them in a pan until fully cooked (about 6-7 minutes per side). Let them cool slightly, then cut into pieces.
4. Assemble the salad:
   • Add the arugula, roasted sweet potato, avocado slices, radishes, chickpeas, and sliced chicken breasts to the bowl with kale. Toss gently to combine.
5. Prepare the dressing:
   • In a small bowl or jar, mix olive oil, lemon juice, Dijon mustard, honey, chopped garlic, salt, and pepper. Stir or shake well to combine.
6. Serve:
   • Drizzle the dressing over the salad just before serving and toss lightly. Garnish with extra radish slices or fresh herbs if desired.

Nutritional Information (per serving):

• Calories: 520 kcal
• Protein: 34 g
• Carbohydrates: 45 g
• Fat: 28 g
• Fiber: 12 g
• Sugars: 9 g

Preparation Time:

• Prep Time: 15 minutes
• Roasting Time: 25 minutes
• Total: 40 minutes

Enjoy this nutritious and delicious salad that is perfect for a balanced meal!