Crunchy sweet potato and cashew salad

Serves: 4

Time to make: 20 mins

Ingredients

600g kumarasweet-potatoX
1 ½ cups (3-4 stalks) chopped celery
½ cup roasted cashews, peanuts or almonds, roughly chopped
½ cup chopped dates
2 finely sliced spring onions
¼ cup chopped fresh coriandercilantroX
1 ½ cups baby spinach
Dressing
3 tablespoons reduced-fat mayonnaise
3 tablespoons plain low-fat yoghurt
2 tablespoons orange juice
1 teaspoon grated zest of orange
½ teaspoon curry powder

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Instructions

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1 Peel kumara and cut in 2-3cm dice. Cook until tender either by microwaving on high (100%) in a covered container for 7-10 minutes or by boiling gently, draining then leaving to cool to room temperature.

2 While kumara cooks prepare dressing by combining all the ingredients in a small bowl.

3 In a large bowl place cooled kumara and the remaining salad ingredients (reserving a little coriander to use as a garnish). Pour in dressing then toss gently to combine. Season to taste with salt and pepper.

4 Serve garnished with reserved coriander.

Variations

Make it gluten free: Check yoghurt is gluten free.

Nutrition Info (per serve)

Calories 363 cal

Kilojoules 1520 kJ

Protein 7 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 26 g

Dietary fibre 7 g

Sodium 220 mg

Calcium 110 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.