Sweet Potato Salad
Ma Nourriture
It came out of nowhere. Ok, that's not true, it came out of lockdown, which you could argue is the same thing. Either way, the taste combination of sweet potato and mustard is sheer heaven. With baby spinach and mixed herbs, it's simple and simply delicious.
Ingredients
Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives
Serves 1
Sweet potato
1
Grass-fed butter Learn about grass-fed >
1 tbsp
Mixed leaf lettuce
1 cup
Spinach raw, chopped
1 cup
Coriander
A handful
Condiments:
English Mustard
Mayonnaise
Salt & Pepper
Olive oil
Mixed herbs
1 tbsp (14g) 15ml
1 tbsp (15g) 15ml
to taste
1 tbsp (15g) 15ml
1 tbsp (14g) 15ml
472 calories
allergens: milk
Vitamins A, B, C, E K
Potassium, iron, calcium
Antioxidants
Method
One-step
THE SWEET SPOT!
- Peel, chop then boil the sweet potato for 25 min.
- Drain, cut into cubes and add butter immediately.
- In a bowl, mix the sweet potato cubes with mayo, mustard, salt & pepper
- Add the mixed leaves and chopped spinach.
Serve with coriander
Nourish!
For the love of:
GRASS-FED
- Grass contains nutrients, vitamins, minerals, antioxidants and fatty acids that are good for humans
- We benefit from these when we consume dairy products from grass-fed animals
- Dairy animals evolved to eat mostly grass. A diet of high-starch grains causes digestive stress and illness
