From “Your Superlife” by Kristel de Groot and Michael Kuesch
Ingredients:
1 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 DRESSING 2 teaspoon dried dill 3 tablespoons ground mustard 1 tablespoon tahini 1/2 teaspoon turmeric powder Sea salt and pepper to taste
Preparation:
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!