Crispy Potato Kale Salad
This recipe has my lemon tahini dressing and it’s so so good! The dressing also makes a large portion, which I like to keep in the fridge for the next day! Make sure to massage your kale because it will taste way better and be easier for you to digest!
Crispy Potato Kale Salad
Healthy Num Num | Michelle
Serves 2-3
Ingredients:
For the potatoes:
- 4-5 medium potato (any type!)
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt+ pepper to taste
Lemon tahini dressing:
- 1/2 cup tahini
- 1/2 cup cold water
- 1 tablespoon garlic powder
- juice from two lemons
- 1/2 teaspoon salt
- pinch of black pepper
- 1/8 teaspoon cumin (optional)
For the salad:
- kale (I used about 4-5 cups)
- 1 tablespoon olive oil
2 tablespoons pumpkin seeds
Directions:
For the potatoes, cut them into squares and place them in a medium bowl. Toss them with the rest of the ingredients until covered.
Roast at 425°F for 25-35 min. Mix halfway through.
To make the dressing, mix all of the ingredients together.
Cut the kale into pieces and massage the kale with the olive oil for 30 seconds (this will help break down the kale and make it easier for you to digest!)
To assemble, add the crispy potatoes and dressing to the kale. Mix and enjoy!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
