Try this Roasted Sweet Potato, Lima Beans and Pistachio Salad from David Bez’ cookbook Salad Love/Salat Power!
Hey guys, it’s time for another cookbook review, which this time is also part of my Savory Saturdays series! I had the pleasure of receiving a review copy from David Bez’ highly successful book Salad Love or in German “Salat Power”. He states right at the beginning that this is NOT a cookbook – well, it’s a book full of innovative salad combinations. I choose to try the Roasted Sweet Potato, Lima Beand and Pistachio Salad from it, which tasted as wonderful as it sounds.
Before I tell you more about the recipe, let me first introduce you to the book. You might have come across David Bez’ blog SaladPride before – this is where it started before there was the book. His book starts off by telling us a little bit about him – he is actually an Italian designer and was looking for a healthy way to eat lunch at work. Trying to keep his tastebuds entertained, he developed hundreds of different salad combinations. So far so good!
Next up, we get introduced to the anatomy of a good, filling salad and all of his favorite dressings. The chili vinaigrette and the raspberry pesto are some of my favorites there. Just thinking about them makes me want to go into the kitchen and make a salad NOW! The rest of the book are recipes. Each and every one has a picture of what the finished salad looks like – perfect for visual people like me! It’s a big picture with the ingredients underneath and also the dressing. You don’t really need instructions on how to assemble a salad, so that was left out. 😉 Another point that I love, is the emphasis on seasonal ingredients. The book is divided up in seasons starting off with summer. There are tons of vegan and vegetarian recipes in there, and if they are not, he tells you vegetarian even vegan substitutes that would work well for this salad. Perfect, right?
Now you have no excuse anymore not to eat lots and lots of delicious salads, all year round!
The first salad I tried from the book was the Roasted Sweet Potato, Lima Beans and Pistachio Salad. I did replace the watercress with fresh lettuce from my own garden, because why buy greens when I have some ready to eat there? Go to the farmers market if you don’t have your own garden, and get greens that are in season right now. This will guarantee the most nutrients, the freshest product and also a low price. I also swapped the olive oil out for pumpkinseed oil, because I absolutely love the taste and think it goes perfectly with this salad. By the way, lima beans are also called butter beans, in case you are more familiar with this name!
- 50 g seasonal lettuce (or watercress, like in the original recipe)
- 100 g lima beans (butter beans)
- ½ sweet potato, diced up and roasted*
- 1 handful pistachios
- 1 tbsp pumpkinseed oil (or olive oil, like in the original recipe)
- 1 tsp apple cider vinegar
- salt & pepper
- Well, how do you create a salad? Simply throw it all together, stir in the dressing and you're good to go! 🙂
Thank you Edition Fackelträger for sending me this wonderful book. My whole family immensely enjoys it!
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