Low- Carb Salad recipe.

My love/hate relationship with them runs deep in my veins. But I’ve been so inspired by all the delicious summer recipes floating around the internet lately!! I LOVE root veggies and watermelon radishes so I’m getting excited about coming up with more of these great summer inspired recipes! Last night I realized that it was the first time I had used my oven in months!! I was so excited to fill the house with the smell of roasted sweet potatoes. There’s something so nostalgic about the smell of potaoes cooking in the oven on a cool autumn evening.

This delicious salad is loaded with superfoods and hearty enough to satisfy even the biggest appetites!

You’ll need :

1 chomps of your choice

chopped romaine lettuce, spinach.

thinly sliced cucumber (about 1 large)

1 baked potatoes ( seasoned with salt and pepper)

1 cup vertically sliced red onion

1/2 cup thinly sliced watermelon radishes

4 teaspoon black pepper, divided

1/4 cup red wine vinegar

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt

Direction:

Place chopped greens in a large bowl; baked sweet potatoes, layer cucumber, onion, watermelon radishes, and chopped chomps on top of greens. Sprinkle 1/8 teaspoon pepper over the avocado; refrigerate 15 minutes or up to 1 hour.

Be prepared to lose your mind at how tasty this salad is. It is really, really, really good and it’s LOADED with SO MUCH amazing nutrition! You may want to double the recipe so you have lots of leftovers like I did; I’ve been eating this for lunch and dinner for the last three days! I just can’t get enough!

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