Inspired by the dietary habits of the world’s longest-living populations

Drawing inspiration from the world’s Blue Zones, where people live longer and healthier lives, this Longevity Salad combines a vibrant mix of super foods and flavors. Featuring ingredients from renowned regions like Okinawa, Greece, Sardinia, and Italy, this salad brings together the best of their dietary habits in one delicious bowl:

• Arugula, like the wild greens foraged in Greece
• Antioxidant-rich purple sweet potatoes, a staple in Okinawa
• Crunchy roasted chickpeas, inspired by the beans of Sardinia
• Nutty black sesame seeds and creamy avocado, both Okinawan favorites
• Fresh herbs like parsley and cilantro, adding a burst of freshness (and antioxidants!) found in Greek and Italian cuisine
• Quercetin-rich capers in the salad dressing, a flavorful Italian addition
• Creamy Turmeric Dressing*, harnessing the anti-inflammatory power of this super spice.

*This is one of my most popular salad dressings. I could eat it by the spoonful…it’s that good.

A Note on Potatoes:

If you can’t find purple sweet potatoes, mini purple potatoes will do! They are also a good source of disease-fighting anthocyanins. You could also use regular sweet potatoes- another great option.

Purple mini potatoes are often found in a medley.

Salad Ingredients:

• 3 cups arugula
• 3 cups romaine, chopped
• 2 medium purple sweet potatoes, cut into cubes OR 6 mini purple potatoes, quartered
• 2-3 TBSP olive oil
• ½ tsp turmeric
• Salt and pepper
• 2 carrots, shredded
• 1 avocado, diced
• ½ cup pepitas (pumpkin seeds)
• 3 TBSP cilantro, chopped
• 3 TBSP parsley, chopped
• 2 TBSP black sesame seeds

Crispy Chickpeas Ingredients:

• 1 can chickpeas, drained and rinsed well
• 3 TBSP olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

Creamy Turmeric Dressing Ingredients:

• 1/4 cup olive oil
• 1 TBSP dijon mustard
• 1 TBSP almond butter
• 2 tsps maple syrup
• 1 TBSP gluten-free soy sauce (tamari), coconut aminos, or Bragg’s liquid aminos
• 1 TBSP lemon juice
• 1/2 shallot, chopped
• 2 TBSP capers
• 1 garlic glove
• 1 tsp ground turmeric
• 1/4 tsp black pepper

Instructions:

1. Make the crispy chickpeas: Preheat oven to 425 F. Spread the chickpeas on a kitchen towel or paper towels and pat them dry. It’s essential to make sure they’re totally dry before baking them (this helps ensure they get extra crispy). Transfer the chickpeas to a parchment-lined baking sheet and toss them with oil, smoked paprika, and salt and pepper. Bake for 20-30 minutes, or until they are crispy. Toss half-way through.
2. Roast the potatoes: On a parchment linked baking sheet, place the potatoes on a large parchment-lined baking sheet. Drizzle with 2-3 TBSP oil and toss with turmeric, salt, and pepper. Roast for ~25 minutes, or until tender, flipping halfway through.
3. Make the dressing: Combine all ingredients in a food processor or blender and process until smooth.
4. Make the salad: In a large salad bowl, add the arugula, romaine, shredded carrots, avocado, pepitas, and fresh herbs. Toss with salad dressing and sprinkle with black sesame seeds.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.