Vegan MoFo Day #2: “Not My Momma’s ” Sweet Potato Avocado Mesclun Salad #VGNMF15

Today is day 2 of Vegan MoFo and I was inspired by the suggested prompt to

create this healthier, heartier take on the pale, boring salads that I grew up with.

When I was a child, my mother used to make salads each week for the family.

Her salads usually includedbland, tasteless iceberg lettuce and tomatoes with a large

dollop of Hellmans Real Mayonnaise (other whatever brand she had on hand).

And for a special treat, she would use mayonnaise with pickle relish as dressing.

I remember my brother and I struggling to eat our salads despite Momma’s repeated

admonishments — “No dessert unless you eat your salad!”

That was my idea of salad until I grew up and learned–to my delight–that there

was wild and wonderful world of amazing high fiber, multi-textured, multi-colored,

delectable variations on the salad theme.

Happily, my days of sad iceburg lettuce salads were gone for good!

In fact, huge, hearty salads became my go-to plant-based meals of choice!

This healthy, hearty and delectable salad is so easy to make.

I used mesclun lettuce but you can use whatever greens you wish to use as a

base–from spinach to watercress to arugula and more.

I love the blend of tangy, sweet and non-sweet flavors.

Each bite filled with sweet potato is a tasty delight.

Avocado adds a delectable creaminess.

And the balsamic mustard dressing hits the spot.

“Not My Momma’s ” Sweet Potato Avocado Mesclun Salad 

Serves 2

Ingredients:

3 cups organic Mesclun lettuce

2 organic tomatoes or 1 cup of cherry tomatoes

1 organic red onion

1 organic cucumber

1/2 organic red pepper

1/2  organic yellow pepper

2 organic sweet potatoes – baked in advance

1 organic avocado

1 teaspoon dried red pepper flakes

Dressing:

1/2 cup Balsamic vinegar

3 tablespoons Dijon mustard

1 tablespoon Coconut oil

A pinch of Himalyan or Celtic Sea Salt

Directions

Wash and strain the lettuce and set it aside in a large stainless steel or glass mixing bowl.

Wash and slice the remaining raw vegetables.

Add tomatoes, cucumbers, onions and peppers to the lettuce and toss.

Slice the sweet potatoes and avocado.

Assemble individual servings of lettuce and raw on large plates or in salad bowls.

Top with sliced sweet potatoes and avocado.

Stir dressing ingredients and drizzle dressing on each salad.

Sprinkle salads with dried red pepper flakes.

Dig in and enjoy!

How are your salads different from the one’s you grew up eating?

What are your favorite salad ingredients?

Share your thoughts and comments with us.