Sunchoke Salad

This vibrant Sunchoke Salad combines the earthy sweetness of sunchokes with fresh greens and a zesty lemon dressing, making it a wholesome start to your day. Packed with nutrients and flavor, it's a perfect Paleo breakfast option that energizes and satisfies.

Ingredients

• Sunchokes - 200 grams, thinly sliced
• Baby spinach - 100 grams
• Radishes - 50 grams, thinly sliced
• Avocado - 1 medium, diced
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Sea salt - to taste
• Black pepper - to taste

Steps

1. Begin by thoroughly washing the sunchokes to remove any dirt, then thinly slice them using a mandoline or sharp knife.
2. In a medium pot, bring water to a boil and add the sliced sunchokes. Boil for 5 minutes until slightly tender, then drain and cool under cold water.
3. In a large bowl, combine the baby spinach, radishes, and diced avocado.
4. Add the cooled sunchokes to the bowl with spinach and other vegetables.
5. In a small bowl, whisk together the lemon juice, olive oil, chopped parsley, sea salt, and black pepper to create the dressing.
6. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
7. Serve immediately, garnishing with additional parsley if desired.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in prebiotic fiber which supports gut health.
• High in antioxidants and essential vitamins like vitamin C and potassium.

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