Sweet Potato Salad with Curry Mango Dressing
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!
Serves
4 servings
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
Mayan Sea Salt
2 tsp. Mayan Sea Salt
4 Tbsp. extra-virgin olive oil
For salad:
2 sweet potatoes, sliced into 1-inch coins
Salt & pepper, to taste
1 Tbsp. vegetable oil
1 head lettuce, chopped
½ cup blueberries
½ cup macadamia nuts, chopped
½ cup microgreens
Mild Yellow Curry Powder (Salt-Free)
Mild Yellow Curry Powder (Salt-Free)
Salt & Pepper Tableside Seasoning
Salt & Pepper Tableside Seasoning
Directions
Step 1
For dressing: Add all ingredients except olive oil to blender. Blend, slowly incorporating olive oil.
Step 2
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.
Step 3
Divide lettuce between four plates.Top with sweet potatoes, blueberries, macadamia nuts, microgreens, and dressing to taste.
Recipe Notes
Vegan: substitute agave for honey.
Leave a comment
Join us at the table
Taste, share, and savor—join us for 10% off your first order, loyalty rewards, and endless flavor inspiration.
