All Veggie Salad

This salad is something I just created on whim and let me tell you, it’s that one salad you need to get all those nutrients in! My suggestion, read through everything first, then

This recipe as a whole, serves 4-5 people

-1 avocado

-1/2 cup of corn

-1/3 cup of chickpeas

-4 oz minced parsley, green onion, and cilantro

-2 small sweet potatoes

-2 small yams

-handful of shredded cheese

-1 cup of shredded chicken (I bought it ready made)

-1/2 an iceberg lettuce

-4-5 small diced sweet dill pickles (you can substitute with celery)

-1/2 small diced white onion

-siracha, mayo, and honey mix

-cumin, salt, pepper, and garlic salt for seasoning

You will need two different bowls, do not mix them together until the last step!

Bowl #1:

1. Shred your iceberg lettuce into a medium bowl.
2. Add your shredded chicken, parsley mix, and shredded cheese.
3. Cover and place in refrigerator.

Bowl #2:

1. Dice your sweet potatoes and yams into bite size pieces. Flavor them with your favorite spices. (I did cumin, garlic salt, regular salt, olive oil, and pepper.) Mix the potatoes in seasoning and oil and let soak.
2. Place potato mix aside.
3. Add diced pickles, onions, shredded chicken, corn, chickpeas into a medium bowl and mix.
4. Make your sriracha, mayo, and honey sauce and mix it into this bowl and mix together.
5. Bake your sweet potatoes and yams in an oven or air fryer for 30 minutes, or until soft.
6. Once your sweet potatoes and yams are cool, add them into the veggie mix.
7. Mix all ingredients together.

In your own personal bowl, add a few spoonfuls of iceberg lettuce mix on your plate and a few spoonfuls of sweet potato mix on top of the iceberg mix.

ENJOY!