Sweet potatoes are one of my favorite ingredients to spiralize, especially for salads. All of the other ingredients - and this to-die-for miso dressing! - get tangled together into deliciousness.
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For the Salad
- 3 medium sweet potatoes, peeled and spiralized
- 2 small apples, cored and spiralized
- 1/ 2 lemon, juiced
- 1 cup frozen shelled edamame
- 1 bunch watercress
- 1 bunch broccoli sprouts
- 1/ 2 cup toasted slivered almonds
- 1 tablespoon furikake
For the Dressing
- 1 lemon, juiced (3 tablespoons)
- 2 tablespoons raw almond butter, or other nut/seed butter of choice
- 1 tablespoon gluten free ponzu
- 2 teaspoons red miso paste
- 1 teaspoon agave syrup
- 1 small clove garlic, minced or grated
- 2 teaspoons togarashi
- 3 tablespoons grapeseed oil
- Sea salt and black pepper, To Taste
To make the dressing: Combine the lemon juice, ponzu, almond butter, miso, agave syrup, garlic, togarashi and blend to a paste. With food processor running, add grapeseed oil in a steady stream. Add salt and pepper to taste. Adjust spices as needed.
To make the salad: Bring a large saucepan of water to a boil and season with a generous pinch of salt. Blanch the edamame for 2-3 minutes. Remove with a slotted spoon or a spider, rinse with cold water and set aside.
To the same pot of boiling water, add the sweet potatoes and blanch for 3-4 minutes, drain and shock with cold running water. The sweet potatoes should still be crispy and have some snap.
Toss the sweet potato noodles, apples and the most of the edamame with the miso dressing in a large bowl. Add sprouts and watercress and gently fold together. Top with the dressing, remaining edamame, toasted almonds and furikake and serve on a large platter.