We love this sweet and tangy replacement for potato salad on a hot summer day. It’s loaded with nutrition and bursting with flavor!
SERVES 6
INGREDIENTS:
1 teaspoon salt
3 small sweet potatoes or yams (about 2 pounds)
½ cup red bell pepper, diced
½ cup celery, chopped
½ cup finely chopped kale, thick stems removed
¼ cup fresh chives, chopped
¼ cup fresh dill, chopped
DRESSING:
½ cup vegan mayonnaise or Nayonnaise
2 tablespoons fresh squeezed lemon juice, about 1 lemon
1 teaspoon cumin
salt and pepper, to taste
PREPARATION:
1. Bring a large pot of water to boil and add salt.
2. Peel and cut sweet potato into ½-inch pieces.
3. Add the sweet potatoes to the boiling water, reduce to a simmer, and cook until they are fork tender, 5 to 10 minutes. Drain and let cool.
4. Make the dressing by whisking together the vegan mayonnaise or Nayonnaise with the lemon juice, cumin, and salt and pepper to taste.
5. Toss the dressing with the bell pepper, celery, kale, chives, and dill. Then carefully fold in the sweet potatoes so they don’t fall apart and mash.
6. Serve cold or at room temperature.
NUTRITIONAL INFORMATION PER SERVING: 201.1 calories, 1.7g protein, 19.9g carbohydrates, 3.5g fiber, 0.8g sugar, 12.2g fat, 0.7g saturated fat, 0.0mg cholesterol, 148.0mg sodium