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Kale and sweet potato power salad

4 servings

Kale is a superfood that has a wide array of antioxidants, vitamins and fiber. Sauté or add to soups and salads.


  • 3 cups of kale, ribs removed, leaves chopped
  • 3 cups of romaine, chopped
  • 1 sweet potato, cooked, peeled and cubed
  • 1 cup edamame (thawed if frozen)
  • 1 avocado, pitted and sliced into small chunks

For the vinaigrette:

  • ¼ cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons lime juice
  • 3 garlic cloves, pressed or minced
  • Optional: tortilla strips (find them in the salad toppings area of your grocery store)


In a large bowl, combine salad ingredients. To make the dressing, whisk together all the ingredients until blended. Toss the dressing with the salad and serve.


Top with a few tortilla strips for extra crunch. Leftovers will keep well in the fridge for 1–2 days.


  • 309 calories
  • 28g fat (3g saturated fat)
  • 0g cholesterol
  • 145mg sodium
  • 21g carbohydrate
  • 11g fiber
  • 8g protein