This salad is savory and a show stopper. It’s visually pleasing to the eyes, appetizing to the tastebuds and packed with antioxidants.
Directions:
-Romaine lettuce and some spinach
-Sweet potatoes- Pre-heat oven to 375 degrees F. Cut in small squares, toss in unrefined coconut oil with salt and pepper. Place in a pan and put in oven for 35 minutes, flip the sweet potatoes and leave for 20 minutes. Make sure they are soft and a bit brown.
-Walnuts- Sautéed on stove top with olive oil and balsamic glaze. Added some Himalayan pink salt.
-Add fresh avocado slices and blueberries.
-Dressing- 1part olive oil, 1part balsamic vinigarette, 1part pure maple syrup and salt/pepper
Enjoy!
