Description
Elevate your culinary repertoire with this vibrant sweet potato salad, a harmonious blend of creamy sweet potatoes, crisp vegetables, and zesty dressing. Perfect for any occasion—from picnics to family dinners—this salad not only pleases the palate but also packs a nutritional punch. Enjoy it warm or cold, making it a versatile dish for all seasons.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 small red onion, finely chopped
- 1 medium cucumber, diced
- 1 bell pepper (any color), chopped
- 2 cups kale or spinach, roughly chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Boil diced sweet potatoes in salted water for 10-15 minutes until tender. Drain and let cool.
- In a large bowl, combine chopped red onion, cucumber, bell pepper, and greens.
- Whisk together olive oil, lemon juice, honey (or maple syrup), salt, and pepper in a separate bowl.
- Add cooled sweet potatoes to the vegetable mixture and pour the dressing over. Toss gently to combine.
- Taste and adjust seasoning if necessary before serving or refrigerating for at least 30 minutes.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg