This funny salad recipe IS an adaptation from Lisa Goes Vegan, that you can fin her on Instagram or on her website lisagoesvegan. I used the word FUN because this salad has ALL the TEXTURES, FLAVORS and COLORS.
The sweet potato adds a bright orange color, a soft texture and a sweet taste. The onions neutralize all the colors, are tangy and slightly sweet. The granada, makes the granada effect by adding a bitter taste and a juicy element. The pecan, of course, adds a nutty taste and a crunchy texture. The chickpeas neutralizes all the flavors and texture. Finally, the lettuce, cannot miss in this salad for a complete rainbow!
This salad is dense in nutrients and minerals like vitamin A, C, potassium and antioxidants.
I prepared this lunch for two, my sister and I. Since my sister’s favorite spice is marjoram, I sauteed some of the ingredients with this unique spice. For you to have an idea of how marjoram taste (if you have not taste it), it tastes between mint, parsley and lemon.
I hope you enjoy this salad as my sister and I did!
yield: 4 servings
1 sweet potato
1/4 cup granada arils
1/4 cup pecans
a can of chickpeas
1/2 chopped onion
a drizzle of organic coconut oil
an avocado cut in slices
For the sweet potato:
1- put a pot with water to boil.
2- Cook the sweet potato and cook until soft but not completely tender.
3- Let cool.
For the chickpeas:
1- In a casserole cook the chickpeas with a pinch of sea salt and garlic.
2- Once they are soft, turn off the stove top.
For the sauteed vegetables:
1- In a big pan, add a drizzle of organic coconut oil.
2- Add the chop onion and marjoram and cook until tender.
3- Add the sweet potato cut in slices and halves. Cook until golden and aromatic.
1- Once the sauteed vegetables are ready, place the lettuce leaves in the serving plate.
2- Add the sauteed vegetables.
3- Add 1 Tablespoon of granada arils and pecans.
4- Place the slice of avocado on your serving dish.