Given you all know how much I love sweet potato, here is another way to have it! I made this salad a month or so ago to take to dinner at a friends, place and I make variations of it all the time. I really liked the mixed herbs I used for the dinner party (Thai basil, basil mint & coriander) but sometimes I do it with just English spinach leaves. It’s the kind of salad that’s keeps well and can be eaten hot or cold.
* Adjust quantities depending on how big a salad you’d like
Sweet potatoes (at least 2)
2 Tbs coconut oil
Mixed herbs eg basil, mint, coriander
Chop sweet potato into desired shapes, toss in coconut oil and sprinkle with salt. Roast in oven at 180C/350F for about 30-40mins. Cool slightly.
Toss with the rest of the salad ingredients.
Dressing – you can use any dressing you like. This is a pretty common one for me:
1/4 cup olive oil
2 Tbs caramelised balsamic (omit for AIP)
Good squeeze fresh lemon juice
1 garlic clove grated
Salt & pepper to taste
Mix all ingredients in a jar, shake well and pour over salad immediately.
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