As fun as salads are, they can become monotonous if you don't change them up from time to time. Now that I've finally hopped aboard the kale train (several years after everyone else, apparently), I'm enjoying some new combinations, including this one.


Because kale is tougher and hardier than lettuce or spinach or most other greens, it can hold up the heavier add-ins like, the eggs and sweet potato I've used here.

For crunch I've used popped quinoa, which I mentioned you'd be seeing in several upcoming dishes... If you haven't given it a go yet, I strongly encourage you to.


In my experience, one of the things that makes fasting easier is eating and drinking as normally and healthily as possible in the days leading up to the fast. Instead of gulping gallons of water on the day of the fast (which does nothing but pass right through), start drinking lots of water at the beginning of the week. That way your body will actually be hydrated.

This salad is a good meal to eat in the lead-up to the fast, perhaps tomorrow for breakfast or lunch (although for the actual pre-fast meal you will probably want something heavier). The quinoa, sweet potato, and egg will give your body lots of fuel to run off without crashing from the highs and lows of simple carbs. It would also be a good post-fast meal.

Salad Ingredients

  • 1 big bowl of kale
  • 1 sweet potato, thinly sliced
  • 1 medium onion
  • ¼ cup quinoa (raw)
  • 1 hardboiled egg, sliced
  • 1 red chili pepper, thinly sliced
  • oil
  • salt

Dressing Ingredients

  • 1 tsp. dijon mustard
  • 2 tsp. honey
  • ¼ tsp. salt
  • pinch of black pepper
  • 2 cloves garlic, crushed
  • 1 tbsp. lemon juice
  • 3 tbsp. oil

Directions

  1. Wash and check the kale for bugs. Dry well. Cut into bite-size pieces and place in a bowl.
  2. Pre-heat oven to 400°F. Lay the sweet potato slices out on a baking sheet. Drizzle with olive oil and bake at 400°F for 30-40 minutes.
  3. Slice the onion into half rounds (or quarter rounds if your onion is particularly large). Sauté the onion in a tablespoon or two of oil and a sprinkle of salt.
  4. Rinse the quinoa 2-3 times. Drain. Heat a non-stick pan over medium heat and add the quinoa. Mix gently with a wooden spoon, shaking the pan occasionally (as you would with popcorn). First the quinoa will dry off. Then it will start to jump and pop, (much like popcorn). As the quinoa pops it will begin to smell fragrant and toasty, and will darken in color. Stand over the pan, moving the quinoa around the pan with the wooden spoon, to ensure it doesn't burn. When most of the quinoa is golden in color, transfer to a cold bowl.
  5. For the dressing: Whisk together the mustard, honey, salt, pepper, garlic and lemon juice. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
  6. To assemble the salad, place the roasted sweet potato slices, sautéed onions, sliced egg, quinoa and chili on top of the kale. Pour the dressing over the salad, toss, and serve immediately.

Serves: 2-4