Sweet Potato and Cucumber Salad
Sweet potatoes are a healthy alternative to their cousin, the potato. They are high in vitamins A and C, and a good source of beta-carotene and dietary fibre. When buying them, be sure the flesh is free of blemishes and sprouts.
2 cups (500 mL) sweet potatoes, peeled, diced into small cubes
1 Tbsp (15 mL) extra virgin olive oil
2 green onions, finely diced
1 cup (250 mL) diced English cucumber
1 lime, juiced
1 clove garlic, crushed, minced
1 handful cilantro, stemmed, chopped
Salt and pepper to taste
Preheat oven to 375°F. In a medium bowl, add sweet potatoes and olive oil, and toss to coat. Place on a baking pan and cook until sweet potatoes are cooked through, approximately 20 minutes, stirring halfway through. Remove from oven to cool. Transfer potatoes back to bowl and stir in green onions, cucumber, lime, garlic and cilantro. Adjust seasoning to taste. Serve salad at room temperature.
Serves four. Per serving: 100 calories, 2 g protein, 4 g fat (1 g saturated fat), 17 g carbohydrates, 3 g fibre, 0 mg cholesterol, 40 mg sodium
Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar
