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.
