Creole Sweet Potato Salad
6 servings
60 minutes
Creole salad with sweet potato is a vibrant dish of American cuisine that embodies the harmony of sweet, spicy, and fresh flavors. Baked until soft, the sweet potato reveals its natural sweetness, avocado adds creaminess, and the lime dressing with honey and chili adds zest. Red onion and cherry tomatoes refresh the composition, while pumpkin seeds provide a crunchy texture. This salad is perfect as a standalone dish or as a side to meat and fish. Its history roots in Creole cuisine known for its bold ingredient combinations and rich flavors. This dish not only pleases the eye with its vibrant colors but also energizes the body with beneficial nutrients. A great choice for those who appreciate bright gastronomic experiences and balanced nutrition.
1
Wrap the sweet potato in foil and bake in an oven preheated to 180 degrees for 40 minutes.
- Sweet potato: 900 g
2
Slice the onion into rings and cut the cherry tomatoes in half.
- Red onion: 150 g
- Cherry tomatoes: 250 g
3
Scoop the baked sweet potato from the skin and chop it with a knife. Roughly chop the cilantro.
- Sweet potato: 900 g
- Coriander: 50 g
4
Peel the avocado and cut it into strips.
- Avocado: 2 pieces
5
Squeeze juice from limes and mix it with olive oil, honey, chili flakes, and salt using a whisk.
- Lime: 2 pieces
- Olive oil: 20 ml
- Honey: 2 tablespoons
- Chili pepper flakes: 0.5 teaspoon
- Salt: to taste
6
Combine all ingredients and mix well. Let the salad sit for a while to allow the flavors to meld. Serve topped with roasted pumpkin seeds.
- Young spinach ""White Dacha"": 75 g
- Avocado: 2 pieces
- Red onion: 150 g
- Cherry tomatoes: 250 g
- Sweet potato: 900 g
- Coriander: 50 g
- Peeled pumpkin seeds: 30 g