It’s true; I ordered it three times (with my modifications) and enjoyed every bite. We picked up our first CSA for the year as soon as we arrived home. After I had picked up our first CSA of the year (!! I am so excited to share this beautiful Salad with you. Let’s do it.
This 9-ingredient, 20-minute Salad starts with a bed of greens. I chose organic mustard greens! I used endive and organic mustard greens (!) You can use anything you have.
Then, add blueberries, avocado, and healthy fats to the mix.
Hummus and hempseeds are a great combination for protein. They go well with any salad.
The dressing was a simple lemon vinaigrette. You can easily substitute balsamic vinaigrette if you prefer it, or drizzle maple syrup, tahini, and lemon in a sauce (like my Detox Salad!) ).
It’s the perfect breakfast for a weekday or weekend when you don’t have much time but still want to eat something healthy. This is also a great way to use up seasonal fruits and vegetables from farmers’ markets and CSAs. Combine it with Golden Milk to get even more antioxidants.
Ingredients
SWEET POTATOES
- Sweet potato, two small (can substitute one large for the small/ cut into 1/4 inch discs and then half // organic whenever possible)
- Avocado or coconut oil (1 Tbsp) (substitute water if you don’t want to use oil).
- Salt and pepper: 1 pinch of each
SALAD
- Four cups of mixed greens or endive
Dressing
- Lemon juice three tablespoons
- Extra virgin olive oil 1 Tbsp (or water if you don’t want to use oil)
- Salt and pepper: 1 pinch of each
SERVING
- 1 cup blueberries or other seasonal fruits (organic if possible)
- One medium ripe avocado (chopped)
- Divided into 4 Tbsp (60g) Hummus
- 2 Tbsp hemp seeds (optional)
- Fresh chopped parsley (optional).
Instructions
- Heat a larger skillet over medium heat. Add oil (or hot water) to the pan. Then add sweet potatoes, pepper, salt, and any other seasonings. Stir well. Place sweet potatoes in one layer for even cooking. Cover with a lid to create steam.
- Cook for 3-4 minutes. To ensure an even cooking, uncover and flip potatoes. Reduce heat if potatoes are browning too fast. Continue to cook until both sides are golden brown and the meat is tender, about 10-15 minutes.
- Meanwhile, make the dressing by combining lemon juice, oil, salt, and pepper in a small bowl or jar. Shake or whisk to combine. As needed, adjust the flavor by adding more oil or lemon juice for creaminess or salt and pepper to enhance overall flavor. Set aside.
- Divide greens onto serving plates, and add roasted sweet potatoes (optional), blueberries, avocados, hummus (optional), hemp seeds (optional), parsley (optional) and hummus. Dressing on the side.
- Enjoy immediately. The leftovers can be kept (stored separately from the dressing) for up to 2-3 days. However, they are best eaten fresh. My salad dressing is best stored at room temperature for up to two days.
