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Sweet potato and strawberry salad with roasted seeds and strawberry dressing

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Ingredients for 4 servings:

  • 350 g sweet potatoes, diced, roasted
  • 200 g leaf lettuce, torn
  • 200 g strawberries, halved to quartered
  • 30 g sunflower seeds, roasted
  • 3 tbsp strawberry jam
  • 100 ml oil, neutral
  • 100 g corn from the can
  • 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan

Roast the sunflower seeds in a pan without fat and let cool. Add the fat to a pan, add the roughly diced sweet potato, and fry until just tender. Let cool. Tear the lettuce and chop the strawberries. Place the cold ingredients in a bowl. Make the dressing with the oil, lemon juice, and strawberry jam and drizzle over the mixed ingredients. Plate the salad without the sweet potato and add the warm sweet potato last. Drizzle everything with the dressing and sprinkle with the seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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