My good God, this salad the tastiest one I have made yet. I always love adding as many different textures and flavors as I can because lets face it, bland salads are never too exciting. 
This is the perfect dish to serve for a summer dinner party, plonk a large bowl of it in the middle of the table and let every one help themselves. 
The dried cranberries add such a nice chew and give a little bit extra sweetness. 
So wipe the drool off your chin and make something thats light, tasty and unbelievably healthy.

For two salads you will need
1 large sweet potato
2 tbs coconut oil(melted)
2 tbs balsamic vinegar
salt
pepper
2 generous handfuls of rocket leaves
handful of cherry tomatoes
3 spring onions
3 tablespoons of sun-dried tomatoes(about 7/8)
handful of diced almonds
4 tbs dried cranberries

Dressing
equal amounts of
balsamic vinegar & coconut oil(melted)
with a little salt & pepper

Preheat the oven to 200 degrees celsius. 
Roughly chop the sweet potato in to bite sized chunks. Place in a baking tray and coat with the olive oil, balsamic, salt & pepper
Roast in the oven for about 1 hour until the skin is slightly crispy and the centre is soft.

Leave to cool slightly once cooked and being to prepare the salad.

Place a generous handful of rocket onto each plate.

Chop up the cherry tomatoes and sprinkle over.

Diced up the spring onion and scatter over the salads with the sun dried tomatoes.

Then add the slightly cooled sweet potato, diced almonds & dried cranberries.

There is no need to go making the dressing in a separate jug or anything, simply just drizzle over the balsamic, olive oil and season.

ENJOY! 

Avocado is one of my favourite ingredients to work with, it is so versatile and pairs up amazingly with so many different flavors. I have even managed to work it into a pancake recipe with my avocado and cinnamon pancakes. Avocados, which are actually classified as a fruit, are rich in monounsaturated fat that is easily burned for energy. Personally, I eat a whole avocado virtually every day, which I usually put in my salad. This increases my healthy fat and calorie intake without seriously increasing my protein or carbohydrate intake. It is also very high in potassium and will help balance your vitally important potassium to sodium ratio.Eliminating grain carbs is one of the best ways to support your health and maintain your weight, but when you cut down on carbs, you need to increase your intake of healthy fats. Avocados are an excellent source, along with organic raw butter, coconut oil, and organic eggs, just to name a few! 

So go ahead, fill yourself up with this amazing fruit!

Per Serving
Calories 327
Calories from Fat 237
Total Fat 26.4g
Saturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 252mg
Potassium 574mg
Total Carbohydrates 26.8g
Dietary Fiber 11.8g
Sugars 1.6g
Protein 5.0g
Vitamin A 3%•Vitamin C 21%Calcium 1%•Iron 3%

What you will need
Half an avocado
wedge of lemon
sea salt
olive oil
gluten free bread

Toast your slice of bread in the toaster.
While this is toasting, remove the stone from the avocado, scoop out half and place it in the blender. Allow to blitz for 30 seconds, until everything is broken down.
Add a glug of olive oil and a squeeze of lemon. Blitz again until everything is combined.
Drizzle olive oil over the toasted bread and spread the avocado over. Sprinkle with sea salt, drizzle with one last bit of olive oil & lemon.

Enjoy!