Yam and Kale Salad

Yam and Kale Salad

Ingredients:
1 pound of kale, torn into pieces
2 large yams, peeled and cut into 1-inch cubes
3 tablespoons of extra-virgin olive oil
1 medium onion, cut in half and sliced.
3 cloves of garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon of thyme
Freshly ground black pepper, to taste

Directions:
Preheat oven to 400 degrees.
Toss yams with 2 tablespoons of olive oil and season with pepper.
Bake yams for 25-30 minutes or until tender. Allow to cool.
In medium sauté pan, add the remaining tablespoon of olive oil.
Add the garlic and onion and cook to a golden brown, about 3 minutes.
Add the kale and cook for a few minutes until it wilts.
Combine the yams, kale, vinegar and thyme together in a bowl. Season with
freshly ground black pepper to taste. Serve immediately.
Zucchini and Basil Salad
Serves 4
The flavors of this dish are very vibrant, like eating out of your garden. The
hard-boiled eggs add a nice shot of protein for your diet, making this a great Paleo
salad. It’s filling, refreshing and an excellent summer meal when you have way too
many vegetables that you can’t seem to put to use otherwise.