It is true that I love salads. I get equally excited with different variety of salad recipes, as I would by seeing a rich decadent dessert or a nice aromatic entrée. Salads aren’t punishments and can be enjoyed with an open mind.
I also like to add varied different ingredients to my salads and create delicious unique dressings to make my salads even more interesting. Few years back when I included salads into my diet I realized that if these fresh and raw ingredients, when treated with love, can provide immense flavor and satisfaction to your taste buds along with fiber and the much required health.
My idea for salads is a combination of protein, complex carbohydrates and good fats, lots of fiber, some greens definitely and some more colorful ingredients because I really like the saying that “food should be colorful”.
With house renovation going……I decided to fix this quick 15 minutes Lentil Sweet Potato Salad with Green Sauce. I had no intention to go to the store for any exotic ingredients this time and I wanted to use mostly the leftovers for my lunch yet something healthy and filling so I grabbed leftover boiled lentils from my refrigerator. I had boiled some extra sweet potatoes in the hope that my little one would eat but it came handy for my salad and to add little more color to it I used shredded purple cabbage and few cherry tomatoes.
I am genuinely fond of baby spinach and I always like to keep a bag of these green beauties in my veggie section of the refrigerator so I blended the green sauce quickly in about 5 minutes or so. To give it a creamy texture I used raw cashew nuts, for flavoring I used oregano, fennel seeds, salt, chili powder, nutmeg powder and to smoothen the dressing I added little dairy free milk (preferably almond or lightened coconut milk that comes in tetra pack).
In a salad bowl I simply combined all the salad ingredients and tossed them in this delicious creamy green sauce and devoured it immensely. The leftovers were used for my lunch again the next day. This salad is easy and the green sauce dressing can be made ahead of time and stored in a glass container in the refrigerator for almost 5-6 days.