IMMUNITY & ANTI-INFLAMMATORY
We love adding fresh herbs to any salad because they are loaded with micronutrients and add a pop of flavor. Think basil, parsley, cilantro, chives, mint, thyme, and in this recipe, dill! Dill is a medicinal herb that has been used for more than 2,000 years. Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, it combines beautifully with the mustard in this dressing. Go ahead and make a double batch of dressing for dipping crackers and veggies—it stores well for up to 5 days in the fridge. Garnish with chopped dill and sunflower seeds.
1 purple sweet potato, washed and cubed
3 cups salad greens of your choice
1/4 cucumber, chopped
1/2 avocado, pitted and cubed
1/2 can (7.5 ounces) chickpeas, about 3/4 cup, drained and rinsed
1 cup broccoli florets
1/4 cup fresh dill, chopped, optional
2 teaspoon dried dill
3 tablespoons ground mustard
1 tablespoon tahini
1/2 teaspoon turmeric powder
Sea salt and pepper to taste
BRING a pot of water to boil over high heat. Add the potato cubes and cook until soft, 15 to 20 minutes. Drain and set aside.
IN a large bowl, combine potatoes, salad greens, cucumber, avocado, chickpeas, broccoli, and fresh dill, if using.
TO make the dressing, combine the dried dill, mustard, tahini, turmeric, and salt and pepper in a glass jar or a bowl, and stir with a fork until smooth, adding water to thin as needed.
POUR the dressing over the salad and toss gently to combine. Enjoy!
Excerpted from Your Super Life: 100+ Delicious, Plant-Based Recipes Made with Nature’s Most Powerful Superfoods © 2023 by Michael Kuech and Kristel de Groot. Photography © 2023 by Patricia Langwara. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
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