Olympic Salad: Kale Sweet Potato

I am so overcome with the Olympic spirit. I don’t know what it is, but I get almost as excited to see Team GB win gold as Team USA. Maybe it’s that they tend to be the underdogs. Today I watched the equestrian team show jumping finals and saw Great Britain tromp the Dutch in a jump off. It was an exciting upset. The horses were fast and springy. Each jump the Team GB horses were tucking up their little hooves probably thinking, “maybe I can meet Kate Middleton if I get over this rail.”

This is the thoroughbred of salads, lean, healthy and fast. For some kale is too tangy and tough; however in this salad the kale is massaged with a lemony vinaigrette. Plus, the addition of apple and sweet potato creates a wonderful blend of flavors.

Kale Sweet Potato Salad:

  • 1 Bunch of fresh kale
  • 1 1/2 T olive oil
  • 1 1/2 T lemon juice
  • 1 T honey
  • 1/2 t salt
  • 1/2 apple grated
  • 1 sweet potato cut into 1/2 inch cubes
  • 1 handful of pistachio nuts

Steam the cubed sweet potato. As that cooks, strip the kale from the stems and tear into pieces, wash and then place in a large bowl. In a small bowl whisk together the olive oil and honey, then whisk in lemon juice and salt. Pour half of the vinaigrette over the kale and massage the kale for 3 minutes. Add the grated apple and the rest of the vinaigrette. On a plate top the kale salad with the warm cooked sweet potato, pistachios, and salt and pepper to taste.

Pretty sure even Kate would approve.

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