LEMON GARLIC KALE SALAD WITH PURPLE POTATOES

THis Simple recipe is perfect for a quick lunch or dinner!

It can be made in 30 minutes or less and goes over well with everyone. This picture features these ingredients separate for my picky little eaters in our home, but I assure you tossing them all together in a family style bowl is a delicious hit!

RECIPE

• Sautee 4 cloves of garlic and 1/4 cup of onions over LOW heat
• Once slightly browned, add 1 bunch of roughly chopped tuscan kale
• Cook for 5 minutes and make sure to stir the entire time
  • This will prevent the kale from over cooking. We are going for a fresh and crisp bite!
• Remove ingredients from the pan and set aside in a large salad bowl to cool
• Now, cut some purple fingerling potatoes into halves and add them to that same beautifully seasoned pan you just used for the kale
• Add some extra coconut oil and just a few splashes of water
• Cover and let steam for 10 minutes (check and stir once or twice)
• While the potatoes are cooking, chop up some cherry tomatoes, two (2) avocados and fresh dill
• Once potatoes are "al dente," not too hard, but also not mushy. You want them to be sturdy to hold up as potato salad!
• Turn off the heat and allow for 1-2 minutes of cooling
• Toss potatoes, along with the remaining ingredients into the bowl of kale
• Squeeze the juice of 1 whole lemon over the top of the salad and mix gently, until well combined
• Serve immediately and Enjoy!