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Springs Salad with Avocado, Sweet Potato Croutons & Balsamic Glaze

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Ingredients Method Notes

Ingredients
  

Sweet Potato Croutons
  • 1 sweet potato, peeled and cubed
  • 1/4 c. Parmesan cheese
  • 1 tsp. Italian seasoning
  • 1/4 tsp. garlic salt
  • 1/4 tsp. black pepper
  • extra virgin olive oil (or spray)
Salad
  • 1/2 c. arugula (stems off)
  • 2 T. fresh basil, chopped
  • 1 Persian cucumber (sliced)
  • 1/4 c. Pistachio nuts, shelled
  • 1/4 c. candied pecans
  • 3 c. butter lettuce
  • 1/2 c. goat cheese crumbles (dairy or vegan)
  • 1 1/4 c. sweet potato croutons
  • 1 avocado (peeled and sliced to top salad)
Avocado Balsamic Dressing
  • 1 avocado, peeled and diced
  • 1/4 c. balsamic
  • 3 T. olive oil*
  • 2 T. freshly squeezed lemon juice to taste (optional)

Method
 

Sweet Potato Croutons
  1. Preheat oven to 425 Degrees F
  2. In a large bowl, add sweet potatoes, Parmesan cheese, Italian seasoning, and salt and pepper
  3. Drizzle extra virgin olive oil (spray or oil) over potatoes and mix gently
  4. Place sweet potatoes on a cookie sheet and bake until crispy
Avocado Balsamic Dressing
  1. In a bowl, combine 1 avocado, balsamic, olive oil, and lemon juice (optional)
  2. Mix well with a balloon whisk (or blender) and set aside
Salad
  1. In a large bowl, add in arugula, basil, cucumbers, Pistachio nuts, pecans, butter lettuce, goat cheese, sweet potato croutons
  2. Drizzle the avocado balsamic dressing over the salad and mix
  3. Top salad with avocado slices and more nuts, croutons, and goat cheese

Notes

*Balsamic dressing is usually made with 1 part balsamic vinegar to 3 parts olive oil. However, I like to go light on the olive oil and sometimes include freshly squeezed lemon juice into the mix along with some salt and pepper to taste.
This recipe serves two people. Double it for four people and so on.
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