Sweet Potato Noodle Salad
Ingredients
- olive oil
- 2 sweet potatoes spiralized!
- 4 ears sweet corn kernels cut off cob
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh greens – spinach micro greens, arugula, whatever
- 1/2 cup pepitas
- FOR THE CHIPOTLE DRESSING:
- 1/3 cup olive oil
- 3 Tbs. water
- 2 individual chipotle peppers canned in adobo sauce
- 1 clove garlic
- 1 tsp. agave or honey
- juice of one orange
- juice of one lemon or lime
- generous pinch of salt
Instructions
- Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened.
- Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
- Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
- Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
- Toss with the salad ingredients
