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.
Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 cups sweet potatoes peeled, diced into small cubes
- 1 tbsp extra virgin olive oil
- 2 green onions finely diced
- 1 cup English cucumber diced
- 1 lime juiced
- 1 clove garlic crushed, minced
- 1 handful cilantro stemmed, chopped
- Salt and pepper to taste
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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.
Recipe Notes
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
