ANTI-INFLAMMATORY SALAD RECIPE FOR WEIGHT LOSS|LIFEWITHIHUOMA

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutrient-dense and provide a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup is a cost-effective sweetener alternative.

avocado

🥗Healthier: mashed banana

💰Cheaper: sliced apple

Mashed banana adds creaminess while being budget-friendly.

Wash the sweet potatoes and rinse them thoroughly.

Season the sweet potatoes with turmeric, garlic powder, onion powder, dried ginger powder, salt, avocado oil, white pepper, corn starch, and paprika, coating them evenly.

Cut the sweet potatoes into tiny cubes and bake at 375°F for 45 minutes to an hour until crispy on the outside.

Rinse and drain the chickpeas, then season with white pepper, avocado oil, garlic powder, onion powder, honey, and salt before baking until crunchy.

Cut the kale into bite-sized pieces and massage it with extra virgin olive oil, a tiny bit of salt, and fresh lemon juice to soften it.

Prepare the cucumbers and cut them into desired shapes.

Halve the cherry tomatoes and cut the sweet peppers, removing the seeds if desired.

Slice the onions (optional).

Make the dressing by blending extra virgin olive oil, turmeric, honey, apple cider vinegar, mustard, red pepper flakes, and salt, then taste for seasoning.

Combine the kale, romaine lettuce, cucumbers, sweet peppers, onions, sweet potatoes, and chickpeas in a bowl.

Drizzle the dressing over the salad and mix well.

Equipment Needed

Spice Level:

Dietary

Allergens