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Sweet Potato Salad with Curry Mango Dressing
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Test Kitchen Approved Recipe

A quick and easy summer salad, full of bright fruits and vegetables. Perfect for a quick lunch, at home or prepped for work. 


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 20 min

INGREDIENTS

  • For dressing:

  • 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
  • For salad:

  • 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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NOTES

Vegan: substitute agave for honey.



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. 



SERVING SUGGESTIONS

For extra protein, top with grilled chicken or tofu. 

THANKS TO
Miranda Barnett, Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Vegetarian



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