The other day I was really craving a salad but didn’t exactly have the largest variety of ingredients in my fridge. So I came up with this: My Green Salad with Sweet Potato and Toasted Almonds and was so pleasantly surprised. One of my friends staying with me now is a vegan so I’ve been loving the challenge to create more plant-based dishes. But regardless of if you’re vegan or not, I truly believe everyone will love this recipe and especially this dressing. It feels hearty from the sautéed sweet potato but you can always opt in to add a protein if you desire. Enjoy! Xx
Sauté sweet potato with a dash of olive oil and salt to taste. Cook until fork-tender with the lid on.
Bring a generous amount of salted water to a boil, add green beans. Quickly cook the green beans until just tender. Fill a bowl with ice water and after cooking, add the green beans to the ice water to blanch and stop the cooking process.
Add lettuce to bowl
Add cooked green beans and sweet potato.
In a s skillet, sauté chopped almonds till crispy and then sprinkle on top of salad.
Prepare dressing by placing all ingredients in a container and whisking or shaking to combine.
Drizzle dressing on top. Sprinkle hemp seeds and enjoy