Umami Recipes
Umami Recipes

Coconut Ranch Kale Salad

2-4

servings

20 min prep

active time

1hr

total time

Ingredients

For Coconut Ranch

•1/4 c. coconut milk

•1/4 c. mayonaise

•1 tbsp. freshly chopped parsley

•1 tbsp. freshly chopped chives

•2 tsp. freshly chopped dill

•1/2 tsp. garlic powder

•1/4 tsp. onion powder

•Pinch cayenne pepper

•Kosher salt

•Freshly ground black pepper

FOR SALAD

•1 large sweet potato, cut in 1/4" thick half moons

•1 tbsp. plus 2 tsp extra-virgin olive oil, divided

•1 1/2 tsp. chili powder, divided

•Kosher salt

•Freshly ground black pepper

•1 (15-oz.) can chickpeas, drained and rinsed

•1 large bunch curly kale, washed and dried, stems removed

•Avocado, thinly sliced

•Shaved parmesan

Directions

Step 1

In a small bowl, whisk together coconut milk and mayonnaise. Add herbs, garlic powder, onion powder, and a pinch of cayenne. Stir to combine, then season with salt and pepper. Refrigerate until ready to use.

Step 2

Preheat oven to 400°. Place sweet potatoes on a large baking sheet and drizzle with 1 tablespoon oil and season with 1 teaspoon chili powder, salt, and pepper. Toss to coat, then spread potato slices out in an even layer.

Step 3

Bake until tender and bottoms start to crisp, 35 to 40 minutes.

Step 4

Pat chickpeas dry with a paper towel and place on a small baking sheet. Bake until dried out and crisp, 30 minutes.

Step 5

While chickpeas are still warm, place in a medium bowl. Add remaining 2 teaspoons oil and ½ teaspoon chili powder. Toss to combine and season with salt and pepper.

Step 6

Place dried kale on a cutting board and roughly chop into bite sized pieces. Place in a large bowl. Add a large pinch of salt and massage kale with your fingers, rubbing the salt in for about 1 minutes.

Step 7

Top kale with sweet potatoes, chickpeas, avocado, and parmesan. Drizzle with coconut ranch to serve.

Notes

*add chicken as desired, season with salt, pepper, garlic/onion

*Mediterranean seasonings pair well with potatoes, chicken, or chick peas

*nutrition subject to change based on additives and serving sizes

Nutrition

Serving Size

per serving

Calories

386

Total Fat

27

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

30

Dietary Fiber

10

Total Sugars

-

Protein

9

2-4

servings

20 min prep

active time

1hr

total time
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