Baby Kale Salad with Avocado Cilantro Dressing
Ingredients
- Baby kale
- Sweet potatoes
- Lentils
- Cucumbers
- Avocados
- Tomatoes
- Artichoke hearts
- Olives
- Blueberries
Dressing
- 1 ripe avocado
- Juice from 1 lemon
- Handful of cilantro
- 1 tbsp of vegan unsweetened yogurt
- 1/3 cup water
- 2 cloves of garlic
- Salt and pepper to taste
Preparation
Blend all dressing ingredients in a high-speed blender until smooth.
Preheat oven to 200°C and roast sweet potatoes until tender
Cook lentils according to package instructions until soft
Chop cucumbers, avocados, tomatoes, artichoke hearts, and olives into bite-sized pieces
In a large bowl, combine baby kale with roasted sweet potatoes, cooked lentils, chopped vegetables, and blueberries
Drizzle with the creamy avocado cilantro dressing and toss gently to mix
