Easy and fast, this salad makes a beautiful side dish to any meal. Sweet, crunchy, and perfectly tangy, the walnuts compliment the soft potatoes and the honey mustard offsets the bitterness of the parsley. Not to mention, when vegetarian sources of iron, like parsley, are combined with vitamin C (found in the sweet potatoes and tomatoes) your body absorbs it better!
CRUNCHY SWEET POTATO SALAD
Serves: 3-4 people as a side dish
Ingredients:
1 large sweet potato
2 tomatoes, cubed
1 bunch of fresh parsley (about 1 cup), chopped
1/2 cup walnuts, finely chopped
1 tbspn olive oil
1 tbspn vinegar (apple cider or rice)
1 tbspn mustard
1 clove garlic, finely chopped
1 1/2 tbspn honey (or maple syrup)
1 tbspn water
juice of half a lemon
salt
black pepper
1. Peel and chop sweet potato into small cubes.
2. Boil potato in small pot of water until soft. Once soft, drain potatoes and rinse with cold water
for about 30 seconds.
3. In a small bowl, combine olive oil, vinegar, mustard, garlic, honey, water, and a pinch of salt
and pepper. Whisk with a fork until thoroughly mixed and then stir in chopped walnuts.
4. Coat the potato cubes with the walnut dressing.
5. Add tomatoes, parsley, the juice of 1/2 a lemon, and a large pinch of salt and pepper.
6. Toss all ingredients until well mixed and enjoy!
Can be served room temperature or chilled.
