Yams • Black-eyed peas • Brussels sprouts • Cucumbers • Tomatoes • Avocado, cumin yogurt dressing
By Appetite for Change Youth and chef coach Jametta Raspberry from House of Gristle
Northside Fresh by Appetite for Change Youth
A fan favorite bowl of greatness.
Marquan, Arleah, Armand and Aaliyah partnered up with Chef Jametta Raspberry of House of Gristle to make what’s sure to be a fan favorite bowl of greatness. The youth were inspired by a recipe at Breaking Bread Cafe, and features several veggies grown in their North Minneapolis gardens. Yams, shaved Brussels sprouts, cucumbers, tomatoes, peppers and dried currants kick it off. Their avocado, yogurt, cumin dressing… amazing. The crispy Old Bay seasoned wonton topper… irresistible! We’re feeling the Fresh.
Northside Fresh
with Avocado, cumin yogurt dressing
Makes 8 (1-cup) servings
Salad Mix
- 4 cups chopped (½-inch pieces) yams
- 1 Tbsp. extra virgin olive oil
- ½ tsp. Old Bay seasoning
- ¼ tsp. salt
- 1 (15-oz.) can black-eyed peas, rinsed & drained
- 1 cup chopped tomato
- ¾ cup chopped cucumber
- 1 cup chopped bell pepper (red or yellow)
- 1 ½ cups shaved Brussels sprouts
- 1 Tbsp. finely chopped serrano chile or to taste
- 1/2 cup dried currants
- 8 cups mixed baby salad greens
Dressing Ingredients
- 1 ripe avocado, pitted & peeled
- ½ cup water
- ¼ cup lime juice
- ½ cup plain yogurt
- 1 Tbsp. red wine vinegar
- 2 tsp. ground cumin
- 1 tsp. honey
- 1 tsp. finely chopped garlic
- ¼ tsp. salt
Topper
- Fried wonton strips
- Roasted & salted pepitas (hulled pumpkin seeds)
Directions
- Heat oven to 400-degrees. Toss the yams, olive oil, Old Bay seasoning, and salt in a large bowl until well coated.
- Spread in an even layer on parchment-lined rimmed baking sheet. Roast for 15 minutes or until fork tender. Let cool.
- Meanwhile, mix remaining salad ingredients, except the greens, in a large bowl. Stir in yams.
- To make the dressing, process all the dressing ingredients in a blender until smooth.
- Spoon the mixture over greens, drizzle with the dressing and sprinkle with wonton strips and pepitas.
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