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Pretty Yam Salad
The Raw Food Gourmet, Gabrielle Chavez
A cool and refreshing red salad.
Salad:
one medium yam or sweet potato, peeled, sliced into thin matchsticks or grated
one beet, grated
6 stalks celery, sliced thin
120 ml1/2 c. pumpkin seeds
Dressing:
120 ml1/2 c. sunflower seeds, soaked a few hours or overnight, rinsed & drained
120 ml1/2 c. extra virgin olive oil (I prefer it with flax oil)
120 ml1/2 c. apple cider vinegar and 1/2 c. fresh-squeezed orange juice (mine came from concentrate)
1 apple, peeled and chopped
30 ml2 T. dried dill weed or Italian herbs
other fresh herbs as desired e.g. thyme, mint, rosemary, celery seed
Combine dressing ingredients in a blender and blend until smooth, adding water to thin if desired.
Marinate yam, celery, and beet in dressing one hour.
Serve as is or over chopped greens, sprinkled with pumpkin seeds.