Even if you’re not in the Hampton’s this summer, you’re probably dreaming of being there…
You can close your eyes and escape there for lunch (or dinner) with this simple salad, which is a staple amongst my Hampton’s clients.
Every time I’ve been out in the Hampton’s I’ve had the best salads (and I make a lot of yummy salads for my Hampton’s clients), so I figured I’d go ahead and make something fabulous for you to whisk you away to an incredible place with each bite.
Let me show you how it’s done.
I’m sure that you’re all in need of a healthy salad right about now. We’re halfway through the summer and I know many of you have been asking for hearty salads that are filling and delicious because you’ve been indulging a bit too much with cheeseburgers and fries and ice cream.
Not to fret, my friends.
I’ve got you covered, of course and I’ve got a salad with your name on it to help you reset.
This may appear to be just like any other ordinary salad.
But it’s not.
I assure you.
When you’re in the Hampton’s nothing is ordinary.
Let me make that clear.
You’ll only need a few ingredients for this salad and it’s everything you want to refresh your body after a day at the beach.
A roasted sweet potato may not be on your list for a summer salad but hear me out. When you roast a few sweet potatoes on a Sunday night, you can serve them all week by keeping them in the fridge where they can be chilled.
My secret to an amazing roasted sweet potato is to coat it with olive oil before you roast it (and of course poke holes in it before baking).
Then you just scoop out the sweet potato flesh and toss it into a salad with kale, tahini, cucumbers, purple cabbage, fresh mint and fennel. It’s easier than you think and there’s very little clean up needed so it’s ideal for a simple lunch or dinner.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 4 large sweet potatoes
- 2 Tbsp. extra-virgin olive oil, divided
- 1 head flat dinosaur kale, finely chopped and ends trimmed
- Sea salt and freshly ground pepper, to taste
- 1 medium head purple cabbage, finely chopped
- 1 large cucumber, diced
- 1 head fennel, finely chopped bulb and stems and fronds removed
- ⅓ cup well-stirred tahini
- ⅓ cup room temperature water
- Juice of 1 large lemon
- Pinch of fresh lemon zest
- 1-2 large leaves fresh mint, finely chopped
- Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
- Place the sweet potatoes on the parchment paper and poke them with a fork to create small holes in them. Rub them with 1 Tbsp. of the oil. Transfer the sweet potatoes on the baking sheet into the oven and roast for 60 minutes or until they're tender. Remove from the oven and set aside to cool for 10 minutes,
- Meanwhile, place the kale in a large bowl and massage it with your hands and the remainder 1 Tbsp, of oil until the kale leaves are dark brown and tender. Sprinkle with sea salt and pepper and massage again. Then, add the cabbage, cucumber and fennel and scoop out the flesh from the sweet potato and add that to the salad. Discard the skin or eat it separately, if desired.
- In a small bowl, whisk the tahini, water, lemon juice, sea salt and pepper to taste. Drizzle over the kale mixture and toss to combine. Serve immediately.