Sweet Potato Salad – with Tahini Dressing
Who doesn’t love potato salad. This salad looks so appealing, it is full of different textures and is so bright and colourful. The perfect addition to any barbeque or picnic over the festive season.
Potato salad is a regular at my family BBQ’s. It always tastes delicious and is a real hit. However, mum’s recipe is often not suitable for a lot of dietary needs and has minimal nutritional value. This healthy revamp on the original potato salad is now dairy-free, gluten-free, lower GI and has some more greens added to increase the vitamin and mineral content.
Feel free to add your own spin on it, throw in some different greens, add some chilli and paprika to your dressing or even some pesto!
SERVES: 4-6
PREP: 30 MINS
COOK TIME: 30 MINS
INGREDIENTS LIST:
SALAD
2x medium organic sweet potato, halved length ways and thickly sliced
2 Tbsp. Absolute Organic olive oil
4x sticks of organic celery, diced
1x organic avocado, sliced
4-6 organic eggs, hard boiled and quartered
2 cups organic baby spinach leaves
2 organic spring onions, roughly chopped
½ cup organic dill, roughly chopped
DRESSING
juice of one lemon
1/3 cup OWN tahini
¼ cup Absolute Organic olive oil
1 small garlic clove, minced
1 tsp. Global Organics Dijon mustard
2 tsp. OWN maple syrup
1 tsp. salt
¼ - ½ cup water
Gluten-Free
Dairy-Free
Vegetarian
Nut-Free
DIRECTIONS:
Preheat oven to 200C. In a bowl combine sweet potato and olive oil, add salt and pepper to taste. Arrange in a single layer on a tray. Bake for 30 minutes or until sweet potato is cooked through and starting to brown. Remove from oven and allow to cool.
Place all dressing ingredients, except water in a bowl and whisk together until well combined. Add water until desired consistency is achieved. It may separate a little, but keep whisking, it will come back together.
On a large serving platter arrange salad ingredients. First, baby spinach and then follow with all other ingredients as desired. Drizzle with dressing and serve.
