Super sprout chopped salad
Indulge in the fresh and vibrant flavors of our Super Sprout Chopped Salad. Packed with crunchy veggies and drizzled with a zesty dressing, this salad is a culinary delight that will tantalize your taste buds!
Ingredients:
- 450g 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°. Line a large baking sheet with parchment paper and place the sweet potato sticks on it. Drizzle 1 tablespoon of olive oil over the sweet potatoes and make sure they are coated evenly. Sprinkle some salt on top and bake for approximately 12 minutes, until the sweet potatoes are soft.
- Mix lemon juice, ume and raspberry vinegars, tamari, and honey in a small bowl. Add 1/4 cup of oil and season the mixture with salt to create the dressing.
- In a separate small bowl, coat the sprouts with 1 tablespoon of the prepared dressing. Let the sprouts sit for 10 minutes, tossing them occasionally.
- In a large bowl, mix the romaine, cucumbers, mesclun, scallions, olives, and avocado together. Pour the remaining dressing over the salad and toss to combine. Transfer the salad to a serving platter and arrange the roasted sweet potatoes on top, followed by the marinated sprouts. Finish by sprinkling black sesame seeds over the salad before serving.
Summary:
- Calories: 1572 kcal
- Fat: 106 g
- Protein: 25 g
- Carbs: 149 g
- Potassium: 4099 mg
- Magnesium: 333 mg