Prep Time: 20 minutes | Cook Time: 10 minutes | Serves: 4-6
A tasty blend of winter staples with spring vegetables, combine into a delicious salad. Add a light dressing and toss with local arugula or other favorite salad greens.
Ingredients
1 pound- garnet yams or sweet potato, peeled and cut into medium dice
1 Bunch- Asparagus, lightly steamed, cut into 2″ pieces
3 each- Scallions, thinly sliced on the diagonal
1/2 cup- kalamata olives, pitted, chopped
1 handful- cilantro leaves, coarsely chopped
3 Tablespoons- lime juice, fresh
3 Tablespoons- Olive oil
1 Teaspoon- himilayan salt or other natural salt
Fresh ground pepper
1/2 teaspoon- chili powder
4 ounces- baby arugula greens or mixed baby salad greens
Method
Place diced sweet potato into a sauce pan and cover with water. Place pan on stove, turn heat to high and when water starts to boil turn down to a simmer. Cook sweet potato for 6-8 minutes or until cooked but still firm.
Drain sweet potato and rinse with cold water. Place cooked sweet potato into a large mixing bowl.
Add asparagus, scallions, olives and cilantro to sweet potato. Gently combine ingredients.
In a small bowl mix together lime juice, olive oil, salt, pepper and chili powder.
Pour dressing over sweet potato mixture, gently stir to combine.
Toss sweet potato salad with greens and serve or alternately serve a portion of sweet potato salad on top of greens.
Optional: Garnish salad with crumbled feta cheese.