Sweet Potato, Avocado, & Green Bean Salad

My favorite salad of the moment....

Sweet Potato, Avocado, & Green Bean Salad:
serves 2 or makes one bottomless salad for the hungry herbivore

a few handfuls of mixed greens and spinach, chopped
1/2 cup chopped steamed green beans
1 hard boiled egg
1/3 cup chopped steamed sweet potato (use approximately 1/3 of a peeled sweet potato and dice to steam quick)
1/2 of a ripe avocado
handful of chopped parsley
handful of chopped cilantro
1/3 cup of red cabbage, chopped
juice from a 1/4 of a pink grapefruit
1 1/2 Tbsp of unseasoned/unsweetened rice vinegar
a couple drops of liquid stevia
black pepper
sea salt
a dash of cumin
a dash of red pepper flakes

Hard boil an egg by placing in a pot of cold water.  Bring to a boil.  Once boiling set a timer for 7 minutes.  Rinse and place in a bowl of cold water.  Prepare other ingredients.  Steam the green beans until lightly tender and put into an ice bath to stop them from overcooking (or rinse with cold water until cooled).  Steam the chopped sweet potato, allow a couple minutes to cool.  Chop the greens, herbs, cabbage, and avocado, and add to a large mixing bowl.  Once the steamed veggies and egg have cooled, chop the egg and the green beans if you have not already and add them in as well.  Crank into the bowl a large amount of coarse black pepper, a generous crank of sea salt, a dash of cumin and the red pepper flakes, as well as the juice from 1/4 of a grapefruit, vinegar, and a couple drops of liquid stevia.  Mix everything together well so that the avocado, egg yolk, and dressing coats all the delicious ingredients.  Place in a large serving bowl/dish and serve.