Sweet Potato Salad

   

Ingredients for dressing: 

 

Avocado - 1/2 (peeled) 

 

Lemon juice - 1 lemon 

 

Coriander - a handful 

 

Macadamia nuts - 2 tbsp. (can use walnuts) 

 

Red onion - 1/2 

 

Garlic - 1 clove 

 

Water - 1/4 cup 

 

Salt - to taste 

 

Pepper - to taste 

 

 

Ingredients for salad:  

 

Olive oil - 2 tbsp. 

 

Corn - kernels from 1 cob (fresh) 

 

Sweet potato - 1 (peeled and sliced into thin strips) 

 

Water - 2 tbsp. 

 

Black beans - 1 can (strained and washed) 

 

Red onion - 1/2 (diced) 

 

Baby kale - 2 cups 

 

 

Method of preparing the dressing: 

 

Put all the ingredients in a food processor and blend for a few minutes until all the ingredients are combined well. Set aside in the refrigerator until ready to serve. 

 

 

Method of preparing the salad:  

 

Heat a tbsp. of oil in a pan and roast the corn kernels until they become golden, set aside. 

 

 Heat the second tbsp. of oil in the same pan and lightly fry the sweet potato strips for about a minute. 

 

Add water and cook while mixing until the water evaporates and the strips become soft about 5-7 minutes. 

 

Add all the ingredients in a bowl, pour in the dressing and toss until all the ingredients are well coated.

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