Master beta-Carotene Salad
Which came first, the salad or the title?
I care about β-Carotene because I care about boobs and beta-Carotene has been used to reduce the risk of breast cancer in women before menopause. According to my main man Dr. Andrew Weil: “This compound helps maintain healthy skin and also plays a vital role in eye health. Individuals who consume the necessary levels of beta-carotene can lower their risk for coronary artery disease, stroke, macular degeneration, and other age-related diseases.”
Beta Carotene is something everyone wants…like a Ginger boyfriend. When seeking out BC rich foods, just think to yourself: If it’s orange it’s for me.
2 sweet potatoes, sliced into rounds
1 lb carrots, grated
3 oz spinach
2 cups white beans
½ c shelled pumpkin seeds
1 bunch basil leaves
1 clove garlic
2 t ground cumin
¼ C white wine vinegar
¼ C water
Salt and pepper
Bring a pot of salty water to the boil. Cook potato slices for 12 minutes. Drain and set aside to cool.
In a large bowl, combine carrots, spinach, beans and pumpkin seeds
In the bowl of a food processor, combine the basil, avocado, garlic, cumin, vinegar and water with a punch of salt and pepper. Puree until it looks like a creamy green salad dressing, not guacamole. If it looks like guac, add more water.
Add the sweet potato to the salad bowl. Dress the salad with avocado dressing, toss it, taste it and add S&P if needed.
Save the rest of the dressing in an airtight container and refrigerate.