Summer sweet potato salad

By • April 16, 2013 • 0 Comments


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Serves 6 to 8

  • 1 Large sweet potato
  • 1 Medium size mango
  • 8 Strawberries sliced
  • 1/2 Medium red onion chopped
  • 1/3 cup Dried Pomegranates
  • 1/4 cup Pomegranate vinegar
  • 1/8 cup Olive oil
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Cayenne pepper
  • 1 handful Cilantro chopped
  1. Start a pot of boiling water 3" deep. Peel and cut sweet potato into 1/2 inch cubes.
  2. Cook sweet potatoes in water until just tender (not soft). Strain off the potatoes and place into a medium bowl. Let cool for about 10 minutes.
  3. Take this time to cut your mango into 1/2" cubes, slice the strawberries, chop the red onion and cilantro. Put into the bowl with the potatoes, mix by hand with dried pomegranates as well.
  4. In a separate small bowl mix pomegranate vinegar and olive together. Drizzle over mixing by hand into the first bowl.
  5. Mix dry ingredients place and let sit in the fridge for one hour.

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