| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 152 | 8g | 2g | 18g |
| sugars | fibre | protein | salt |
| 7g | 5g | 3g | 0.2g |
One of my all-time favorite recipes, a delightful medley of vibrant colors and bold flavors, is the Sweet Potato Leaves Salad. This isn’t your run-of-the-mill green salad; it’s a unique blend of ingredients that take you on a culinary journey from the Deep South to West Africa and everywhere in between.
A Salad Like No Other
Born out of a blend of diverse cuisines I’ve grown up with – the hearty, comforting essence of Southern soul food and the tantalizing heat and punch of Nigerian dishes – this salad is a testament to how beautiful culinary fusion can be. It’s not just a salad; it’s a celebration of my dual heritage, my love for food, and my passion for unique flavor combinations.
The star of the show, sweet potato leaves, add an unexpected twist and a touch of the familiar. It’s an ingredient that pays homage to the classic Southern staple, sweet potato, but with an African twist. This salad reminds me of Nigerian dishes utilizing leafy greens and the Afro-Southern fusion I’m so fond of.
A Healthy, Hearty Salad
The Sweet Potato Leaves Salad isn’t just delicious; it’s also a powerhouse of nutrition. Rich in Vitamin A, C, and B2, and loaded with valuable minerals, sweet potato leaves are a welcome addition to any balanced diet. The salad also features a colorful buffet of vegetables and fruits, each bringing their own set of health benefits. Tomatoes are laden with powerful antioxidants, the pineapple offers a healthy dose of Vitamin C and digestion-aiding enzymes, and no one needs to remind you about how healthy avocados are!
Accompanying the salad is a simple, tangy dressing of lemon juice, olive oil, and a splash of honey. Olive oil is hailed by many as a heart-healthy fat, and want to know a fun fact about honey? It’s actually a potent prebiotic, promoting healthy digestive flora.
What truly makes this salad special is how much versatility it offers. It pairs exceptionally well with a grilled lean protein for a hearty meal or light, fresh seafood for a summer feast. But, regardless of what you serve it with, one thing is certain – it’s a culinary adventure in each bite.
What You’ll Need
- 1 bunch of sweet potato leaves (around 3 cups when chopped)
- 2 medium-sized tomatoes
- 1 medium-sized cucumber
- 1 red bell pepper
- 1 ripe avocado
- 1 cup of chopped pineapple
- 1/2 cup of finely chopped red onion
- 1/2 cup of feta cheese
- Juice of 2 lemons
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 1 tablespoon of honey (optional)
Method
Step One
Start by preparing your ingredients. Wash the sweet potato leaves thoroughly and chop them up. You should end up with around 3 cups of chopped leaves. Dice the tomatoes, cucumber, red bell pepper, avocado, and pineapple into bite-sized pieces. Finely chop the red onion.
Step Two
Take a large bowl and combine the chopped sweet potato leaves, diced vegetables, and chopped pineapple. Mix well so that the ingredients are equally distributed.
Step Three
Prepare the salad dressing. In a small bowl, squeeze the juice of 2 lemons and add 3 tablespoons of olive oil. You can also add 1 tablespoon of honey if you prefer a touch of sweetness in your salad. Season with salt and pepper to taste. Whisk the ingredients to combine them well.
Step Four
Pour the dressing over the salad. Toss gently to evenly coat the salad with the dressing. You might not need all the dressing, so add gradually and taste as you go.
Step Five
Homogenously sprinkle the chopped red onion over the salad. Then crumble the feta cheese on top of the salad.
Step Six
Give the salad one final mix to incorporate the cheese and onions. Taste and adjust the seasoning if required. Serve and enjoy this fresh and nutritious sweet potato leaves salad as a light meal or a healthy side dish.
