Simple Sweet Potato Salad |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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As the name says, a straightforward salad with a light citrus dressing. A nice accompaniment to grilled entrees. Ingredients:
4 medium sweet potatoes |
4 green onions, thinly sliced |
2 celery ribs, halved lengthwise and sliced on the diagonal (about 2/3 cup) |
1/4 cup olive oil |
1/2 lemon, juice of |
3 tablespoons orange juice, fresh |
1 tablespoon soy sauce (reduced sodium is fine) |
1 garlic clove, mashed (or pressed, (or more, to taste) |
1/2 teaspoon chili powder |
1/4 teaspoon sea salt |
1/4 teaspoon black pepper, freshly ground |
cilantro (optional) |
Directions:
1. Preheat oven to 400°F
2. Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
3. When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
4. Combine the remaining ingredients in a large measuring cup. Whisk well.
5. Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
6. If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
7. Serve at once, or refrigerate, covered, until ready to serve.
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