Hi everyone and welcome back!
I hope you had an amazing weekend! Did you get to do anything interesting? We just had a kind of quiet weekend. It has been very cold and wet for the last few days so a weekend in didn't sound too bad although we did go to a car boot sale on Saturday morning but that was about it.
So as crazy as it might sound, salads during the autumn/ winter seasons are my favourite ones. I love individual salads full of goodness, the kind of ones that you eat and don't need any mains afterwards. So those kind of salads you might see in my blog quite often.
Do you remember the baked sweet potatoes from last week? Well, you need some of those babies for this recipe, that's why it's good to always cook more so you can just add them to some dishes during the week. To make it easier for you, just click here to go straight to the sweet potato recipe.
And now let's see how to make this gorgeous salad...
AUTUMN SALAD
Makes 1 individual salad
Ingredients:
2 handfuls of lettuce leaves, try to get the ones with the red tips to make it even more autumnal or spinach
1/4 cucumber (peeled if you preferred)
1/2 avocado
1 precooked beetroot
1/2 quantity of the baked sweet potato recipe
75g goats cheese (the one that comes as a roll)
2 tablespoons dried blueberries
About 1 tablespoon olive oil
pinch of salt
glaze balsamic of Modena
Method:
Wash the lettuce leaves and slice the cucumber, avocado, beetroot and cheese roll. Start by arranging the lettuce on your dish, then cucumber, sweet potato, beetroot, cheese, avocado and finally the blueberries. season with salt, pour the olive oil and finish with the glaze.
I hope you like it and please do let me know what you think.
See you soon!
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