Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 2 sweet potatoes, spiralized!
  • 4 ears sweet corn (kernels cut off the cob)
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh greens – spinach, micro greens, arugula, whatever
  • 1/2 cup pepitas
  • 1/3 cup olive oil
  • 3 tablespoons water
  • 2 individual chipotle peppers, canned in adobo sauce
  • 1 clove garlic
  • 1 teaspoon agave or honey
  • juice of one orange
  • juice of one lemon or lime
  • generous pinch of salt

Instruction

  • 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. See notes.
  • 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 and you’re good to go!