you can make friends with salad.

 "Ergh? A salad... Really?"  Yep, I heard you.  But this is the best kind of salad.  It's nutrient dense, full of nuts and seeds for that filling protein hit and soggy lettuce free - guaranteed!  It's super easy to prepare and fun to mix up.  Use this recipe as a loose guide, add in your favourite things, and if you don't like cucumber you're crazy - nah,  just leave it out!

You will need:
1 can of chickpeas
1 can of corn
1 small sweet potato
1 lebanese cucumber
A red capsicum
A bunch of mint (don't get picky- coriander is a great fill in guy here too!)
1 carrot
half a red onion (diced)
1 large aussie avocado
2 teaspoons of coconut oil
Juice of a lime
pinch of cayenne pepper
1/2 tsp coriander powder
1/2 cup sliced almonds
1/3 cup pine nuts

Preheat the oven to 200 degrees, cube the sweet potato and cover the cubes with a little coconut oil and sprinkle the coriander powder over the top.  pop them on an oven tray and into the oven.  take them out every ten minutes or so and give them a shake whilst you are chopping everything else.

Rinse the chickpeas and corn and pop them into your salad bowl, dice the red onion, cucumber and capsicum and also put them in the bowl.  Next, make thin carrot ribbons using your veggie peeler, and rip up the mint leaves.  Add them to the bowl as well as the nuts.  Check your sweet potato!

in a small bowl, smash up the avocado with the remainder of the coconut oil, the lime juice and the cayenne pepper until it is almost a runny paste.  Check your sweet potato!

All ready to go?  Serve with the veggies on the bottom of the bowl, sweet potato croutons, then with a dollop of the avo on top.  sprinkle a little paprika over the whole thing and you are ready to go!