Kale Potato Salad
This delicious, fresh recreation from Herban Market will be your new favorite side dish!
Ingredients
- 1 bunch curly kale, stripped and roughly chopped
- 1 red bell pepper, diced
- 2 lbs Yukon gold potatoes, cubed
- ¾ cup avocado oil mayo
- 2 tbsp Extra virgin olive oil
- 1¼ tsp Garlic powder
- 2 tsp Salt
- Pepper to taste
Instructions
- Cube the potatoes, leaving the skins on. In a large bowl, toss the potatoes with oil, ½ tsp garlic powder, 1 tsp salt, and plenty of cracked pepper.
- Spread the potatoes on a parchment lined baking sheet in an even, single layer. Bake on 400° for 40 mins.
- While the potatoes are cooking, de-seed and dice one red bell pepper. Strip the kale from the stem and roughly chop. Massage the kale until it is slightly wilted.
- Once potatoes are cooled, add the kale, bell pepper, potatoes, mayo, and remaining spices in a bowl and mix together. Chill and enjoy!
Notes
- Garlic powder, salt and pepper can be added more or less to liking.
- Massaging the kale helps mechanically break apart some of the cell wall structure in the kale and make it more digestible for your body. It also allows you extract more nutrients from the kale.