INGREDIENTS
3
small white sweet potatoes (approximately 5 cups chopped)
1
large bunch of asparagus
5
medium green onions
2 tbsp
coconut oil
1
scant cup of wide leaf parsley, finely chopped
1 1/2
full cups of cilantro, finely chopped
3
large cloves of garlic, crushed
5 tbsp
finely minced shallot
2 tbsp
fresh lemon juice
1 1/2 cups
high quality olive oil
1/4 cup
red wine vinegar
salt
pepper