SWEET POTATO NOODLE SUPER SALAD

So bored with salad. Trying to up my veggie and fruit intake, and simultaneously decrease my gluten and wheat intake. The book Wheat Belly is a total bread-block. Glad I went to Paris before reading it.
 

Make this super salad. I imagine this would be a good thing to have after a hang over or a particularly indulgent meal(s). Kale kills hangovers, and flu. This salad is great when you have just 1 potato, 1 skinny carrot, a half a zucchini, or a half an avocado left -  or whatever left. Don't let that go to waste! It's salad. Most vegetables would be awesome in this recipe. And don't buy more groceries than you need. New Years Resolution -  Don't waste food. Use up old condiments, transform leftovers and unused produce.

SWEET POTATO NOODLE SUPER SALAD

 

INGREDIENTS:
1 sweet potato (boiled & diced)
1 C shredded purple cabbage
1 bunch kale (blanched - boil in water for 80 seconds until it turns bright green)
2 long skinny carrots (Use a Y-peeler to make long, thin carrot noodles)
1 avocado (3/4 diced for salad, 1/4 mashed for dressing)
Seeds (Spicy pumpkin would be perfect. Sunflower would also work. I used raw shelled hemp hearts which were awesome!)
Grape tomatoes (for colour and totally optional to taste)
Tempeh Bacon (sliced thinly to resemble thickness of bacon)

 

INSTRUCTIONS:
1. Drain and thoroughly dry your blanched kale. Chop it up and toss in a bowl.
2. Lightly salt your diced sweet potato. Use a fun salt like lemon thyme salt, or spicy salt if you have it. If you don't, mix a bit of smoked paprika and sea salt.
3. Combine all of the rest of your vegetables into the bowl except the avocado.
4. Mix with dressing right before serving and top with sliced avocado as garnish.
5. Garnish salad with seeds. And serve with tempeh bacon.

 

AVOCADO CILANTRO VINAIGARETTE

Ingredients:
1/4 mashed avocado
1/2 C rice wine vinegar
1/4 C olive oil
1/4 C cilantro (diced)


Dressing Directions:
1. Mash avocado with a fork.
2. Add in all remaining ingredients and mix well.
3. Toss with salad right before serving.

 

TEMPEH INGREDIENTS:
1 tbsp of some natural sweetener (honey, maple syrup or agave)
1 tsp cumin
1 tsp smoked paprika
1 tsp ground chipotle
1 tbsp soy sauce
1 tbsp olive oil


TEMPEH INSTRUCTIONS:
1. Combine all ingredients.
2. Cover sliced tempeh with marinade.
3. Lightly grill or pan fry on each side until brown - about 30 seconds each side.
4. Add as a side to salad.

Note: Maybe I'll associate all of my food with a celebrity for my own completely subjective amusement and for completely random reasons.

 

Sweet potato, kale & purple cabbage salad = Mila Kunis. Why?
- Mila Kunis doesn't mess around. Don't waste her time. No nutrient deficient lettuce is making it into her bowl.
- This salad is pretty. Mila Kunis is pretty.

 

Boom.

© 2017 Michelle Li / miliSashimi