Sweet Potato Salad with Curry Mango Dressing Recipe
Active Prep: 10 min
Cook: 20 min
- 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
- 1/2 cup blueberries
- 1/2 cup macadamia nuts, chopped
- 1/2 cup microgreens
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Vegan: substitute agave for honey.
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.
For extra protein, top with grilled chicken or tofu.
Miranda Barnett, Savory Spice Test Kitchen