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- 2 cups lettuce or choice
- Olive oil
- 1 sweet potato, cubed
- 1 large egg
- 1/2 avocado
- Salt, to taste
- Juice of 1/2 lemon
Preheat the oven to 375℉ and line a baking pan with parchment paper. Lay the cubed sweet potato onto the pan and drizzle with olive oil and a sprinkle of salt. Roast in the oven for 35-45 minutes.
Next, heat 1 tablespoon oil in a pan, on the stove, over medium heat. Crack the egg into the pan and fry for 2-3 minutes until crispy.
Assemble the salad by adding lettuce, micro greens, roasted sweet potato, the fried egg, and avocado to a bowl. Drizzle with oil, lemon juice, and salt.
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