This kale and roast potato salad is really simple but divinely tasting way to eat something both a little bit good and a little bit naughty. Kale is one of my all time favourite vegetables and this curly kale is brilliant because it’s from a locally grown source. It’s packed with nutrients and vitamins and if you treat it well (just a very gentle steam) before eating it will deliver the flavour and the goodness in spades.
The naughty bits are the little chunks of roast potato but to be honest, there’s nothing bad here, plus I roasted them in the air fryer so the oil content is seriously reduced. Anyway, who cares? It’s January and we should be looking after ourselves, not starving ourselves.
- 1 x 200g bag of curly kale
- the juice of half a lemon
- 3 medium potatoes – diced
- olive oil
- chilli flakes
- dried oregano
- 1 avocado – chopped
for the dressing
- 2 tablespoons olive oil
- 1 teaspoon tahini
- 1 teaspoon soy sauce
- 1 teaspoon cider vinegar
- 1 teaspoon lemon juice
Steam the Kale
Steam the kale for 2 minutes max, then rinse with cold water, drain well and lay into your salad bowl. Squeeze half a fresh lemon over it and let it stand whilst you roast the potatoes.
Place the chopped potatoes in a bowl and drizzle with a dash of olive oil and season with a little salt and pepper, chilli flakes and dried oregano. I’d say half a teaspoon of each. Mix well so that the potatoes are well covered.
Roast in an air fryer set to 200 for 10 minutes until golden and crispy. If you don’t have an air fryer, pop then in a preheated oven set to 200C fan for 25 mins.
Layer the salad with the chopped avocado and then the potatoes.
Make the dressing
in a jam jar – place all the ingredients into a jar with a lid and shake well. Drizzle all over the salad and serve.
For more salad recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!