Crunchy sweet potato and cashew salad

Author: Simon and Alison Holst - TV Personalities, Authors

Photographer: Carolyn Robertson

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 363cal

Kilojoules 1520kJ

Protein 7g

Total fat 13g

–Saturated fat 2g

Carbohydrates 55g

–Sugars 26g

Dietary fibre 7g

Sodium 220mg

Calcium 110mg

Iron 3mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT