Ingredients
- 1 pound sweet potatoes, peeled and cut into 2-by-1/3-inch sticks
- 5 tablespoons extra-virgin olive oil
- Salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon ume vinegar (Japanese plum vinegar)
- 1 tablespoon raspberry vinegar
- 1 tablespoon tamari
- 1 teaspoon honey
- 2 cups lentil, mung or adzuki sprouts
- 1 romaine heart, coarsely chopped
- 4 small Japanese or Persian cucumbers, cut into 1/2-inch dice
- 2 cups packed mesclun
- 2 large scallions, finely chopped
- 8 oil-cured olives, pitted and chopped
- 1 firm, ripe Hass avocado, diced
- 1 tablespoon black sesame seeds
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