Last night, I had one of the best meals I have ever cooked even if I say so myself!
without further ado
Let’s get on with this yummy salad which came about as a result of my very good friend Meher who got me a haas avocado
this one is dead simple and the best part is that you can adapt the basic premise of this salad to suit your taste
Layer One (bottom layer)
- A handful of amaranth leaves is what I used but you can use any salad leaves you fancy such as iceberg lettuce, kale, spinach, watercress or even a mixture of leaves and fresh herbs.
- Wash the leaves (and herbs, if using).
- Pat dry with kitchen towel or put in a salad spinner. The idea is to get all the moisture out.
- Do this a couple of hours beforehand so that the leaves are water free when you transfer them to your dinner plate.
Layer Two (sitting above the leaves)
- 1-2 sweet potatoes (depending on size and appetite)
- 1 tablespoon olive oil
- Juice of one lemon
- Seasoning of your choice (I used garlic pepper seasoning from my pantry)
- Salt to taste
- Wash and clean the sweet potatoes.
- Slice them in half vertically and either leave them intact or cut them in two depending on their size.
- Combine the olive oil, lemon juice, seasoning and salt in a non-reactive bowl.
- Add the sweet potatoes, mix them well with the marinade, cover and leave till the time you are ready to eat.
Layer three (sits above the sweet potatoes)
- 250 gms your choice of mushrooms (I used the plain white variety)
- 1 tablespoon Balsamic vinegar (any type of wine or sherry vinegar will also work well)
- Wash or wipe the mushrooms.
- If small, you can leave them whole or split them in half or quarter depending on their size.
Layer four (the top of the salad)
- One ripe avocado
- A spoonful of prepared mustard 9I used Colemans)
- 3-4 tablespoons mild yoghurt (Greek yoghurt works well here)
- one grated cucumber (optional)
- Whisk the yoghurt.
- Add cucumber (if using) and mustard.
Cooking and Assembling
- Heat a frying pan. When hot, add the sweet potatoes and all the marinade.
- Make sure they sit in a single layer, cut side down.
- Cover, turn down the heat to minimum and set the timer for 10 minutes.
- After 10 minutes, uncover and flip over the potatoes.
- Once again, cover and cook for 10 minutes.
- Once the sweet potatoes are cooked, place them on top of the leaves and herbs which form the base on your plate.
- Add the vinegar to the pan to deglaze it along with a couple of spoonfuls of water and the mushrooms.
- Cover and cook for 10 minutes.
- While the mushrooms are cooking, peel and chop the avocado and immediately add it to the yoghurt mixture.
- Once the mushrooms are cooked, remove them with a slotted spoon and place them on top of the sweet potatoes.
- Add any liquid from the pan to the yoghurt avocado mixture, give it a good stir and pour this over the mushrooms.
- Voila – your layered salad is ready!
substitute, improvise, replace!
As I mentioned at the beginning of this post, you can use whatever you fancy. Chicken or boiled eggs instead of avocados. Broccoli instead of mushrooms. Salad leaves of your choice. Use whatever is available, seasonal, cheap and fresh.
Just follow these steps for layering:
leaves followed by carbs followed by vegetables followed by protein
If you try this out, let me know how you get on and which ingredients you substitute!
- 17 Salads for Your Thanksgiving Table (seriouseats.com)
- Warmed Sweet Potato and Kale Salad (thefalafelser.wordpress.com)