Superskin Salad

Sweet potato, spinach, avocado & feta salad with a raspberry dressing (Superskin salad)

Salad, Vegetarian

Superskin SaladMy skin has been taking a turn for the worse for several years now (probably coinciding with the time I’ve lived in London!)

I’m convinced that my relentless diet of cakes, biscuits, chocolate and Cokes that’s my office culture is partly to blame. (That + stress + lack of sleep, hydration and exercise – which just often becomes the London way!).

After a little digging around I came across a list of foods that are good for your skin and I’ve basically just thrown them all together in this salad. The fortunate thing is though, they all complement each other really well. The best bit is the raspberry dressing which is just sharp and sweet enough to cut through the sweet potato and mildness of the avocado. Almonds add a welcome crunch and the feta injects some saltiness.

As for the skin, watch this space…

Ingredients (makes 4 portions):

2 large sweet potatoes
4 avocados
Feta cheese
Bag spinach
Whole almonds
Punnet raspberries
Splash red wine vinegar
Olive oil
Squeeze honey

What To Do:

1. Chop up the sweet potatoes into small equal sized chunks, spread out on a baking tray, sprinkle with some salt and oil and pop in a pre-heated oven for 30-45 minutes on 180C.

2. Meanwhile, make the raspberry dressing. I like to make up a portion of dressing each night before I want to take it in. Take about 5 raspberries and mash with a fork. Add a splash of the red wine vinegar (about 1 ½ tspns), a small squeeze of honey and a little olive oil. (the oil to vinegar ratio should be 3:1). Whisk together with a fork.

3. Assemble your lunchbox with the spinach, sweet potato chunks, almonds, feta and a separate compartment for the dressing. Cut the avocado into cubes when ready to serve.