1 medium sweet potato, peeled and diced
1 cup fresh spinach leaves
½ cup cherry tomatoes, halved
2 tablespoons fresh chives, finely chopped
For the Salad Dressing:
30g (1 oz) walnuts
1 ripe avocado
2 cloves garlic
10 ml (2 tsp) apple cider vinegar
20 ml (4 tsp) olive oil
50 ml (3.5 tbsp) water
1 teaspoon salt
1 small bunch parsley
Directions:
Prepare the Sweet Potato:
Peel and dice the sweet potato into bite-sized cubes. Boil or steam until tender, about 10-15 minutes, then let cool. For added flavor, you can roast them at 400°F (200°C) for 20-25 minutes instead.
Chop the Vegetables:
Finely chop the chives, halve the cherry tomatoes, and rinse the fresh spinach leaves.
Prepare the Salad Dressing:
In a blender, combine parsley, walnuts, avocado, garlic, apple cider vinegar, olive oil, water, and salt.
Blend until the dressing is smooth and creamy.
Assemble the Salad:
In a large bowl, combine the cooked sweet potato, spinach, cherry tomatoes, and chives.
Pour the creamy avocado dressing over the salad and toss until everything is well-coated.
Serve:
Transfer the salad to individual serving bowls and enjoy fresh.
ADVERTISEMENT
