Super Sprout Chopped Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 pound sweet potatoes, peeled and cut into 2-by-1/3-inch sticks
5 tablespoons extra-virgin olive oil
Salt
2 tablespoons fresh lemon juice
1 tablespoon ume vinegar (Japanese plum vinegar)
1 tablespoon raspberry vinegar
1 tablespoon tamari
1 teaspoon honey
2 cups lentil, mung or adzuki sprouts
1 romaine heart, coarsely chopped
4 small Japanese or Persian cucumbers, cut into 1/2-inch dice
2 cups packed mesclun
2 large scallions, finely chopped
8 oil-cured olives, pitted and chopped
1 firm, ripe Hass avocado, diced
1 tablespoon black sesame seeds
Instructions
Preheat the oven to 450 °. On a large rimmed baking sheet lined with parchment paper, toss the sweet potato sticks with 1 tablespoon of the olive oil; spread in an even layer. Season with salt and bake for about 12 minutes, until the sweet potatoes are just tender.
In a small bowl, combine the lemon juice, ume and raspberry vinegars, tamari and honey with the remaining 1/4 cup of oil. Season the dressing with salt.
In another small bowl, toss the sprouts with 1 tablespoon of the dressing and let stand for 10 minutes, tossing a few times.
In a large bowl, combine the romaine, cucumbers, mesclun, scallions, olives and avocado and toss. Add the remaining dressing and toss well. Transfer the salad to a platter and top with the roasted sweet potatoes, followed by the marinated sprouts. Sprinkle with the black sesame seeds and serve.
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