Sweet Potato, Beet, Walnut, Cheese and Avocado Salad

Ingredients

• Sweet Potato1 medium (180 g)
• Beets1/2 count (40 g)
• Avocado1/4 count (60 g)
• Cheese1.5 slice (38 g)
• Walnuts4 half (16 g)
• Spinach1 cup (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If not, boil for 30 - 40 minutes.

2. 2

   Step 2

   While heating water in a pot, wash, peel and dice the sweet potato.

3. 3

   Step 3

   Once the water comes to a boil, place the sweet potato and let it boil for 10 - 12 minutes or until softened but not falling apart. Remove and drain.

4. 4

   Step 4

   At the same time, dice the cooked beet and cut the avocado into small pieces.

5. 5

   Step 5

   For this recipe you can use fresh/white, cottage, ricotta or, if desired, mozzarella. You can also use spinach and arugula.

6. 6

   Step 6

   In a bowl place the spinach, sweet potato, beet, avocado and cheese in pieces.

7. 7

   Step 7

   For the dressing: Mix the lemon juice, mustard and stevia. Season to taste with salt and pepper.

8. 8

   Step 8

   Pour the dressing on the salad, mix well, serve and garnish with the chopped walnuts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet Potato, Beet, Walnut, Cheese and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.