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Test Kitchen Approved

Sweet Potato Salad with Curry Mango Dressing

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

20 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

A quick and easy summer salad, full of bright fruits and vegetables. Perfect for a quick lunch, at home or prepped for work. Whip up this easy Sweet Potato Salad with Curry Mango Dressing recipe today!

Serving Suggestions

For extra protein, top with grilled chicken or tofu. 

Recipe Notes

Vegan: substitute agave for honey.

Ingredients

For dressing:

3 champagne mangoes, peeled and pitted

Juice of 3 key limes

½-inch knob of ginger, peeled and grated

Zest of ¼ orange

1 Tbsp. honey



4 Tbsp. extra-virgin olive oil

For salad:

2 sweet potatoes, sliced into 1-inch coins


1 Tbsp. vegetable oil

1 head lettuce, chopped

½ cup blueberries

½ cup macadamia nuts, chopped

½ cup microgreens

Savory Spice ingredients in this recipe

Directions

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.