Best Coconut Ranch Kale Salad Recipe - How To Make Coconut Ranch Kale Salad

Step 1In a small bowl, whisk together coconut milk and mayonnaise. Add herbs, garlic powder, onion powder, and a pinch of cayenne. Stir to combine, then season with salt and pepper. Refrigerate until ready to use.

Step 2Preheat oven to 400°. Place sweet potatoes on a large baking sheet and drizzle with 1 tablespoon oil and season with 1 teaspoon chili powder, salt, and pepper. Toss to coat, then spread potato slices out in an even layer.

Step 3Bake until tender and bottoms start to crisp, 35 to 40 minutes.

Step 4Pat chickpeas dry with a paper towel and place on a small baking sheet. Bake until dried out and crisp, 30 minutes.

Step 5While chickpeas are still warm, place in a medium bowl. Add remaining 2 teaspoons oil and ½ teaspoon chili powder. Toss to combine and season with salt and pepper.

Step 6Place dried kale on a cutting board and roughly chop into bite sized pieces. Place in a large bowl. Add a large pinch of salt and massage kale with your fingers, rubbing the salt in for about 1 minutes.

Step 7Top kale with sweet potatoes, chickpeas, avocado, and parmesan. Drizzle with coconut ranch to serve.