Sprout salad with avocado and sweet potato

Utensils
• 1 large glass bowl
• 1 wooden board
• 1 small knife or paring knife
• 1 small glass bowl
• 1 small whisk

INGREDIENTS

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• 1 cup lamb's lettuce
• 1 cup arugula
• ½ roasted sweet potato
• 1 tablespoon toasted hazelnuts
• ½ avocado
• ½ cup mixed sprouts
• 1 teaspoon sesame seeds to decorate

For the vinaigrette:

• 1 teaspoon apple cider vinegar
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon ground turmeric
• 2 teaspoons raw blue agave syrup
• ½ teaspoon mustard
• 1 tablespoon natural vegetable yogurt
• salt to taste
• black pepper to taste
• water to taste, to lighten

STEP-BY-STEP PREPARATION

1. Peel and dice the sweet potato and avocado. Chop the hazelnuts. In a large bowl, arrange the lamb's lettuce with the arugula and decorate with the sweet potato, hazelnuts, avocado and sprouts.

2. Separately, prepare the vinaigrette, mixing all the ingredients in a bowl and mixing them well with the help of a small whisk.

3. Dress the salad with the vinaigrette and decorate with the sesame seeds.
NUTRITIONAL VALUES / SERVING

Calories: 276 kcal Carbohydrates: 27g Proteins: 4g Fats: 18g Saturated fats: 2g Polyunsaturated fats: 2g Monounsaturated fats: 13g Sodium: 74mg Potassium: 656 mg Fiber: 6g Sugar: 10g Vitamin A: 10327 IU Vitamin C: 22mg Calcium: 79mgIron: 2mg