Eating light to heavy throughout the day has changed my well-being and energy levels for the best. I usually stick to juices & smoothies in the morning, have a nourishing but light salad for lunch and then my largest cooked meal for dinner. I’m obsessed with salads to say the least and the options are endless! This one is a fun option to switch up your usual greens and packed with cruciferous vegetables that fight free radicals and good fats and plant-protein from the almonds & cashew dressing.
Serves two.
Ingredients: (preferably organic)
- 1 sweet potato, peeled & diced into small cubes
- 1 cup cauliflower rice (buy pre-shredded fresh or frozen)
- 1 head broccoli, cut into tiny florets
- four Persian cucumbers, halved & sliced
- a handful almond slices, roasted
- a handful pomegranate seeds
- avocado oil, for cooking
- a squeeze of lemon
Creamy Cashew Dill Dressing
- 1 cup cashews
- 1 cup water
- 1 cup dill
- 2 tbsp lemon juice
- 1 tsp mustard
- 1 clove garlic
- pink Himalayan salt, to taste
- black pepper, to taste
Directions:
01. Pre-heat the oven to 180 degrees. Spread the sweet potato cubes on a parchment paper lined baking tray and add a bit of avocado oil and salt, mix well and bake for 30 minutes until tender.
02. Add the cauliflower rice to a pan with some avocado oil and cook on medium heat until tender. Season with pink salt and lemon juice to taste.
03. Cook or steam the cauliflower florets until tender.
04. Make the dressing by combining all ingredients in a high-speed blender and mix until creamy.
05. In two bowls, assemble the salads: califlower rice, sweet potato, broccoli, cucumber, almond slices & pomegranate seeds. Drizzle with dressing, mix well & enjoy!
