A fabulous salad

Arugula, radicchio, romaine + coconut quinoa + pan cooked sweet potato + castelvetrano olives + flat leaf parsley + avocado spirulina dressing

Whew! That's a mouthful. And so was this salad. The basic idea came from this magic flavor equation:

 sweet potato + arugula + avocado = soo delicious

There is something spectacular about the sweetness, bitter crunch and creamy finish of this combination. A more basic version that I love is to roast a whole sweet potato, place it while its still hot out of the oven over a bed of arugula, and top with slices of ripe avocado and a bit of salt and pepper. Yum!

For a summer version (when it doesn't make as much sense to heat up house by turning on the oven) I opted to lightly steam the potatoes and then brown them in a skillet with a bit of coconut oil.

I cooked some quinoa, adding unsweetened coconut flakes in the last couple minutes of steaming. And it's all assembly from there: greens, then sweet potatoes and quinoa, topped with sliced olives and parsley. 

For the dressing I mashed an avocado with about a teaspoon of spirulina, a pinch of turmeric, salt, black pepper, and enough water to reach desired consistency. Simple and fabulous.