MicrobiYUM Salad

3 tablespoons toasted sesame oil

2 tablespoons olive oil

Juice of 1 lime

1 tablespoon apple cider vinegar

1/2 teaspoon dried oregano

Black pepper and sea salt to taste

Sockeye salmon, grilled and flaked (amount according to preference)

Avocado, sliced

Roast the Sweet Potatoes:

Preheat the oven to 400°F (200°C).

Toss the diced sweet potatoes in olive oil, salt, and pepper.

Roast in the oven for 20-25 minutes or until they are tender and slightly crispy. Let them cool.

Prepare the Salad Base:

In a large bowl, combine the arugula, sliced apple, and roasted sweet potatoes.

Add Nuts and Seeds:

Sprinkle the sprouted walnuts, pistachios, and hemp seeds over the salad.

Optional: Add Protein and Creaminess:

If using, add the grilled and flaked sockeye salmon and/or sliced avocado to the salad.

Make the Lime Vinaigrette:

In a small bowl, whisk together the toasted sesame oil, olive oil, lime juice, apple cider vinegar, dried oregano, black pepper, and sea salt.

Drizzle with Dressing:

Pour the lime vinaigrette over the salad. Toss gently to coat the ingredients evenly.

This flavorful Arugula and Sweet Potato Salad is a nourishing blend of ingredients that promotes digestive well-being. With a base of arugula and sweet potatoes providing essential fiber, the salad introduces a delightful mix of sprouted walnuts, pistachios, and hemp seeds, offering both crunch and nutrients to support a healthy digestive system. The lime vinaigrette, featuring lime juice and apple cider vinegar, not only enhances the salad's taste but also contributes to a balanced digestive environment. Additionally, dried oregano brings potential antimicrobial properties, adding another layer of support for overall digestive health. Thoughtfully crafted and delicious, this salad is a nutritious choice for those prioritizing a healthy microbiome!