Summer Sweet Potato Salad
Ingredients
Instructions
- Start a pot of boiling water 3" deep. Peel and cut sweet potato into 1/2 inch cubes.
- Cook sweet potatoes in water until just tender (not soft). Strain off the potatoes and place into a medium bowl. Let cool for about 10 minutes.
- Take this time to cut your mango into 1/2" cubes, slice the strawberries, chop the red onion and cilantro. Put into the bowl with the potatoes, mix by hand with dried pomegranates as well.
- In a separate small bowl mix pomegranate vinegar and olive together. Drizzle over mixing by hand into the first bowl.
- Mix dry ingredients place and let sit in the fridge for one hour.
Nutrition & Diet Analysis (per serving)
654
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).