Spring Bunny Salad

A fresh and fibrous meal to give you energy to hop around all day! This recipe contains a few prepared ingredients, so it may be helpful to make a few things the day before. Makes 2 servings. If you have extra guests, go ahead and cook another sweet potato and add an additional egg or two per person depending on their appetite. The egg and sweet potatoes provide the caloric density of the meal with the additional items adding vitamins, nutrients, and bonus fiber!

Ingredients

• 1 cup of cooked red beans

• ½ sweet potato, cubed, baked and cooled

• 3 boiled eggs, sliced or chopped–your pick!

• 1 slice of squash, cubed, baked and cooled also

  • Recommend to bake the cubed squash and sweet potato together with some olive oil, and your favorite spices–I like turmeric, paprika or cayenne, black pepper and just a pinch of cinnamon. Refrigerate for two hours to a day or two before making the salad.

• Massaged kale–massaging the kale makes it tender and less bitter! I recommend massaging with a drizzle of olive oil, a sprinkle of sea salt, and a squeeze of lemon juice or just a splash of any vinegar. Massage for 30 minutes!

• Lettuce, torn gently 

• Orange, peeled and sectioned. Cut sections into bite sizes.

• Bean sprouts, a quarter cup to half cup per plate

• Miso ginger dressing

• Salt & black pepper, to taste

  
  

Instructions:

1. Toss kale and lettuce together gently and plate

2. Layer beans on next, distributing evenly

3. Add chilled cubes of squash and sweet potato

4. Next, add sliced egg

5. Then add the bean sprouts

6. Now, go ahead and pour your salad dressing on each plate, aiming for even distribution.

7. The final topping are the sweet bites of orange!

8. Feel free to add any additional items such as nuts, sesame seeds, or crunchy noodles! This one always got visited by the chow mein noodles in my house growing up.