purple potato 5 greens salad + creamy sweet basil dressing
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Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A recipe for a super delicious, nutrient dense, high-alkaine, low-glycemic, protein-rich salad. Vegan + gluten-free.
Ingredients
  • 4 small/medium purple or sweet potatoes
  • 1 TBS. olive oil (optional)
  • 5 different types of greens (spinach, sweet potato greens, spring mix, romaine lettuce, kale, green lettuce, cilantro, etc.)
  • radish or alfalfa or other type of sprouts
  • 1-2 carrots shredded
  • ½ head large cauliflower, chopped
  • 6 stalks celery (including leaves), chopped
  • ½ head medium cabbage, thinly sliced
  • 1 English or regular cucumber, cubed
  • ½ lemon
  • ¼ c. sunflower seeds
  • ¼ c. pumpkin seeds (or more sunflower seeds)
  • FOR THE DRESSING:
  • ¾ c. raw cashews
  • 1 c. water
  • 2 TBS. agave nectar
  • 1 TBS. raw apple cider vinegar
  • pinch salt
  • small handful fresh basil
Instructions
  1. The fun part about these kinds of recipes, is it's very hard to mess up! The key is this salad is in making sure you properly wash & dry (I use a salad spinner) your greens. Also, use a variety of greens--whatever variety you can get your hands on. We're all used to the predictable blanket of romaine. It does make it a lot more interesting when you use several types of greens as your base.
  2. Preheat oven to 350F. Peel, wash & cube potatoes. Toss in olive oil, or if going oil-free, make sure you're using a non-stick baking sheet. Spread potatoes on the baking sheet. Bake for 30 minutes, tossing half-way through using a spatula.
  3. While the potatoes are cooking, prepare the rest of your ingredients. Peel & shred carrots, chop cauliflower (into bite sized pieces), chop celery into small pieces, thinly slice cabbage, cut cucumbers into cubes. Wash, dry, & cut or tear greens. Toss all greens with cabbage.
  4. Once potatoes are done, remove from oven & let cool for 15-20 minutes.
  5. Assemble remaining ingredients on top of greens.
  6. When ready, drizzle with freshly squeezed lemon & dress with sweet basil dressing.
  7. TO MAKE THE SWEET BASIL DRESSING: Combine all ingredients into a high powered blender (you may reserve a few basil leaves to mince & throw into the finished product). I put it through 2 cycles of the dips/dressings settings on my Blendtec. Blend until smooth. IF you don't have a high powered blender. Blend cashews & water first, chop basil finely, then add the basil & rest of ingredients & blend until smooth. For a thinner dressing, add 1 TBS. of water at a time, until you get the desired consistency.
Notes
Additional Nutritional Info: 8 WWP points per serving (includes olive oil) SWEET BASIL DRESSING: per 2 TBS, or 1/12th of recipe--59 calories, 4 g fat, 2 WWP points
Nutrition Information
Serving size: ¼ recipe Calories: 327 Fat: 9 g Carbohydrates: 53 g Sugar: 11 g Sodium: 370 mg Fiber: 17 g Protein: 13 g
Recipe by bring joy at https://bring-joy.com/2016/01/15/purple-potato-5-greens-salad-w-creamy-sweet-basil-dressing