Add the sweet shallot and dill flavor of Capitol Hill to asparagus or vinaigrette and discover a whole new way to enjoy veggies by grilling with Cuban Island Spice.
3 champagne mangoes, peeled and pitted
Juice of 3 key limes
1/2-inch knob of ginger, peeled and grated
Zest of 1/4 orange
1 Tbsp. honey
2 tsp. Mild Yellow Curry Powder
2 tsp. coarse salt
4 Tbsp. extra-virgin olive oil
2 sweet potatoes, sliced into 1-inch coins
Salt & pepper, to taste
1 Tbsp. vegetable oil
1 head lettuce, chopped
0.5 cups blueberries
0.5 cups macadamia nuts, chopped
0.5 cups microgreens
Medium Yellow Curry Powder
For dressing: Add all ingredients except olive oil to blender. Blend, slowly incorporating olive oil.
For salad: Bring a large pot of water to boil. Boil sweet potatoes for 13 to 15 min. or until fork-tender. Drain and pat dry, then season with salt & pepper to taste. In a small pan, heat vegetable oil over medium heat. Pan-fry sweet potato coins 3 to 4 min. per side or until golden brown and crispy.
Divide lettuce between four plates.Top with sweet potatoes, blueberries, macadamia nuts, microgreens, and dressing to taste.