Recipe Sides

Sweet Potato Green Salad

Sweet Potato Salad

Looking for a tasty salad to accompany that juicy piece of fish, steak or chicken? Or just want a salad that is nutritious and delicious to eat on its own? Adding some sweet potato to a basic green salad has got it covered!

Sweet Potato Green Salad

(Serves 4)


1 medium sweet potato (diced and roasted)

salt and pepper to taste

1 T olive oil

200g mixed salad greens (kale, spinach, beetroot leaves, rocket)

2 Lebanese cucumber sliced

2 celery sticks sliced

1/2 cup almonds finely chopped

salt and pepper to taste

1 lemon (juice of)

2 T macadamia oil



Preheat oven 180°C / 350°F / Gas Mark 4

Wash and peel sweet potato and chop into small-diced pieces. Toss in a bowl with olive oil, salt and pepper to taste. Cook for 20-30 mins until golden. Allow to cool before adding to mixed greens.

Toss mixed greens, cucumber, celery and almonds together in a bowl and season with salt and pepper to taste. Cover and store salad. Mix lemon juice and macadamia oil together in a small container and refrigerate.

The dressing can be added when needed. If you add it to the whole mix it will become soggy if not eaten straight away.


Be Well



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