Kale salad with sweet potato, pomegranate and curry-tahini dressing.

SALADS! As I’ve told you guys before already, I often am that kind of “stereotypical vegan” who “only eats salad” πŸ˜› I make a salad for dinner at least once a week, and though so far I’ve never gotten tired of eating the same kind of salad over and over again, I decided to make a different combo last week to touch things up a bit.

Making a delicious salad is so easy, ’cause you can just throw together everything you like. I decided to go for kale, sweet potato and pomegranate as my main ingredients. Pomegranate is something I have recently fallen in love with, and I must admit that I’ve been struggling really hard to eat it in a proper way to first time I bought it… It was a real massacre! But after doing some research on the internet on how to cut and eat it properly, it worked out (a little) better πŸ˜‰

Once you have your main ingredients, you can add other things to your own taste. I decided to throw in some cucumber and avocado, and that worked out pretty fine. I always like to do something “special” with some of the vegetables I put in a salad. This time I went for marinated cucumber, which I simply am addicted to. But of course you don’t have to do that, you can just do whatever you want!

Of course, for me, a salad isn’t finished without a good dressing! I often use store-bought dressings, but I also like to experiment with making some myself. This time I threw some things together and ended up creating a delicious curry-tahini dressing. Super easy, and making me consider to never buy a dressing in the supermarket again!

What are your favorite salad combos? And what dressings do you prefer? Let me know! I’m definitely going to make more random salad variations in the future, because this one was way too good!


 

  • What do you need? (2 bowls)
    – Mixed lettuce
    – Kale
    – 2 sweet potatoes
    – 1 avocado
    – 1/2 cucumber
    – 1 pomegranate
    – Soy sauce
    – Rice vinegar
    – Ginger syrup / powder
    – 2 tablespoons tahini
    – 2 teaspoons curry paste / powder
    – 1/2 lime
    – Agave syrup

 

  • How do you make it?
    Cut the cucumber into bars or cubes, add soy sauce, rice vinegar and ginger syrup or powder, and let marinate for at least one hour.Cook the sweet potatoes for about 20 minutes (peel them before or after). Cut the pomegranate open and take all the seeds out with a spoon (you can find clear instruction on the internet about how to do this in a decent way). Cut the avocado into cubes.

    Add two spoons of tahini to a small bowl, add a little bit of warm water and whisk through. Add more water until you’ve gained the thickness of sauce you prefer. Add the curry paste, lime juice, some ginger syrup/powder and a squeeze of agave syrup and whisk until you’ve got a smooth sauce.

    Add a handful of mixed lettuce and two handfuls of kale to a bowl. Cut the sweet potatoes into cubes and add some to the bowl. Add the marinated cucumber, avocado and pomegranate. Sprinkle everything with some of the cucumber marinade. Finish of with the curry-tahini dressing.


    Perfect for lunch, dinner or on the go! Enjoy!

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