Fresh spring salad

This bright and colour spring salad will liven up any meal of the week!

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Ingredients:

  • 1/2 small sweet potato
  • 1 teaspoon extra virgin olive oil
  • 3 cups of arugula
  • ½ cup beets, cut into small pieces
  • ¼ avocado, cut into 1 inch cubes
  • 1 tablespoon feta cheese
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon lemon juice
  • Sprinkle of sea salt and pepper

Directions:

  1. Preheat oven to 350 F. Prepare baking sheet with parchment paper. Wash and cut sweet potatoes into 1-inch cubes. Toss lightly with olive oil and season with a little sea salt and put onto prepared baking sheet.
  2. Once oven is preheated, put sweet potatoes in for about 20 minutes.
  3. While sweet potatoes are in the oven, start to prepare the salad – add arugula into bowl and top with beets and avocado.
  4. Once sweet potatoes are finished, add onto salad and sprinkle feta cheese on top.
  5. Whisk olive oil, lemon juice, sea salt and pepper together and drizzle onto salad.

Tip: To enhance the protein in this salad or to make it a full meal, add roasted chickpeas, chicken, scoop of tuna, shrimp, tofu or turkey.

Serves 1

Nutritional Analysis: 367 calories, 31g fat, 21g carbohydrates, 7g fiber, 6g protein