Coconut Ranch Kale Salad (recipe)
Serves: 4 | Prepping time: 20 mins | Cooking time: 40 mins
A refreshing and nutritious salad that puts a unique spin on the traditional ranch dressing. This salad is packed with healthy ingredients and offers a delicious combination of flavors.
The basis of the salad consists of fresh kale, a nutritious leafy vegetable that is rich in vitamins A, K & C, minerals and antioxidants such as carotenoids and flavonoids. Kale also offers a crunchy texture and a slightly bitter taste that goes well with the other ingredients.
The Coconut Ranch Kale Salad is a great choice for a healthy and tasty lunch or light evening meal. A super healthy dish! Above all, let it taste.
The basis of the salad consists of fresh kale, a nutritious leafy vegetable that is rich in vitamins A, K & C, minerals and antioxidants such as carotenoids and flavonoids. Kale also offers a crunchy texture and a slightly bitter taste that goes well with the other ingredients.
The Coconut Ranch Kale Salad is a great choice for a healthy and tasty lunch or light evening meal. A super healthy dish! Above all, let it taste.
What you need (ingredients)
- For the dressing:
- 4 tbsp. coconut milk
- 4 tbsp. vegan mayonnaise
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh chives , chopped
- 2 tsp. fresh dill, chopped
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- pinch of cayenne pepper
- salt & pepper
- For salad:
- 1 large sweet potato, cut into ¼ " (0.5cm) thick half moons
- 1 tbsp. + 2 tsp. extra-virgin olive oil, divided
- 1 tsp. + ½ tsp. chili powder, divided
- salt & pepper
- 8.5 oz. (240g) canned chickpeas, drained & rinsed
- 1 large bunch curly kale, stems removed, roughly chopped
- 1 avocado, thinly sliced
- 2 tbsp. vegan parmesan, grated
Nutritional values per serving
- Energy: 386 kcal
- Fats: 27 gr
- Carbohydrates: 30 gr
- Protein: 9 gr
- Fiber: 10 gr
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How to make this recipe (how to prepare it)
- Preheat the oven to 400°F (200°C).
- To make the coconut ranch dressing, whisk together the coconut milk and mayonnaise in a small bowl. Add the fresh herbs, garlic powder, onion powder, and a pinch of cayenne pepper, stir to combine, then season with salt and pepper. Refrigerate until ready to use.
- Place the sweet potato slices on a large baking sheet and drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of chili powder, salt, and pepper. Toss to coat in the seasoned oil, then spread the potato slices out on the baking sheet in an even layer. Place in the hot oven and bake for 35-40 minutes, until tender.
- Dry the chickpeas with a paper towel and place on a small baking sheet. Place the chickpeas into the oven to bake until dried out and crisp, around 30 minutes.
- While the chickpeas are still warm, place in a medium bowl. Add the remaining 2 teaspoons of oil and ½ teaspoon of chili powder. Toss to combine and season with salt and pepper.
- Place the kale in a large bowl, add a large pinch of salt and massage the kale with your fingers, rubbing the salt in.
- Top the kale with the baked sweet potatoes, chickpeas, avocado and parmesan. Drizzle with coconut ranch dressing to serve.