Sweet Potato Salad. This salad as perfect as a side or a main dish and is scrumptious when topped with Cilantro Dressing. All of the ingredients lend a unique sweetness to the flavor, and the combination is light and delicious. This is a meal and a not just an ordinary salad. Vegan, gluten free and dairy free.
Sweet Potato Salad
- 2 large sweet potatoes cooked and peeled
- ½ cup green onions chopped
- ¼ cup toasted pistachios
- ½ cup dried cranberries
Cilantro Lime Dressing
- ½ cup coconut oil
- 3 cloves garlic
- juice of 1 lime
- 1 tablespoon lime zest or toss small piece of lime peel into blender
- small slice of fresh ginger
- 1 cup cilantro
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 teaspoon sea salt
- 4 dates
- Cook sweet potatoes (boil, or microwave) until just done, not until mushy. Peel and cut into cubes when cool.
- Add sweet potatoes, green onions, pistachios and cranberries to bowl.
- Add dressing and toss. Add sweet potato salad to bed of mixed greens and serve.
- Add all ingredients in high speed blender and blend until all ingredients are smooth.
- This recipe makes 12 ounces of dressing. Only use ½ of this dressing for the sweet potato salad and save the rest for up to 10 days.
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