Marinated Kale Salad with Baked Vegetables and Sweet Potatoes

KALE SALAD RECIPE –

The salad, especially during the summer, is not just a side dish (to a second course), but can become a main dish, for example at lunchtime, when it's very important to keep it light. And when it's most necessary not to waste precious vegetables, such as cabbage (in this case, curly kale) and greens. Here's a simple, practical, and quick recipe: yet very nutritious. To make it, a salad of cabbage curly marinated with vegetables and a touch of pomegranate.

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Ingredients

• 250 g of kale
• 2 file
• 4 tablespoons of tahini
• 3 tablespoons of tamari
• 2 tablespoons of extra virgin olive oil
• ½ cup pomegranate seeds (120 g)
• Salt and pepper

Preparation

- Remove the cabbage leaves from the stems and place them in a salad bowl. Squeeze the limes and pour the juice into the bowl along with the tahini, tamari, and extra virgin olive oil.

- Carefully rub each leaf with the dressing. After a few minutes, you'll notice the cabbage becoming more tender. Now, add the pomegranate seeds.

An advice

To make this salad more filling, add roasted vegetables like sweet potatoes, eggplant, or carrots. If you'd like a creamier texture, opt for avocado instead. Alternatively, opt for a protein-rich crunch with pumpkin or sunflower seeds.

Remove the first outer leaves, the toughest ones, and cook them together with the legumes or simply sauté them in a pan with extra virgin olive oil, garlic, and ginger.

IDEAS FOR FLAVOR-FILLED SALADS:

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