Recipe by Rivki Rabinowitz

Spiralized Summer Veggie Salad with Arugula and Avocado (Plus Roasted Sweet Potatoes Technique)

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Spiralized Summer Veggie Salad with Arugula and Avocado (Plus Roasted Sweet Potatoes Technique)
Parve Parve
Easy Easy
5 Servings
Allergens

Contains

- Sesame - Gluten - Soy
10 Minutes
Diets
- No Refined Sugar - Vegan - Vegetarian - Pescatarian

Spiralized summer veggies, crisp arugula, and creamy avocado come together combine to make a bite that is bright and flavorful! Pictured here with crispy skin salmon and roasted sweet potatoes. (Plus, best sweet potato technique!)

Ingredients

Salad

  • 2 boxes arugula

  • 1 watermelon radish

  • 1 summer squash

  • 1 cucumber

  • 1 endive, sliced into spears

  • 1 avocado, diced

Dressing

  • 1 tablespoon stevia

  • 1 teaspoon oil

  • about 1 teaspoon salt

  • 1 teaspoon mirin

Directions

For the Salad

1.

Slice radishes into matchsticks.

2.

Spiralize or julienne summer squash and cucumber.

3.

Combine dressing ingredients and toss gently with all salad ingredients.

For Roasted Sweet Potatoes

1.

Stab or slice partially about eight to 10 times. Cover in foil.

2.

Stick in oven, turn onto 450 degrees Fahrenheit. Bake until softened, about one to one and a half hours.

Recipe tags

arugula fresh greens healthy radishes roasted sweet potatoes salad salads sweet potatoes
Spiralized Summer Veggie Salad with Arugula and Avocado (Plus Roasted Sweet Potatoes Technique)

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