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Sweet Potato and Basil Salad

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
Salad (350)      Sweet Potatoes (97)      Vegetable (67)     
This Sweet Potato and Basil Salad is the ideal accompaniment to a backyard or beach side barbecue. It uses big rustic chunks of vegetables and adds a splash of healthy color to any outdoor (or indoor) dining event. It's a guaranteed crowd pleaser, so let's get started.

Sweet Potato and Basil Salad

Preparation Time: 60 minutes
Cooking Time: 20 minutes
Makes: 8 servings

3 large sweet potatoes (both red and white)
1 handful of cherry tomatoes
1 large bunch fresh basil
1 large cucumber

1/2 cup yogurt
1 lemon - juiced
2 cloves garlic - finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
pinch rock salt
2 teaspoons freshly cracked black pepper

Way too much basil in the garden

Boil your red and white sweet potatoes in a saucepan until tender.

Drain and allow your sweet potatoes to cool completely.

Next, peel the sweet potatoes and chop them into fork sized chunks.

Peel and slice the cucumber into fork sized chunks as well.

Slice each cherry tomato in half as well. Combine these with the chopped sweet potatoes.

Separate all the basil leaves from their individual stalks and add them all whole to the sweet potato and cherry tomato mixture.

Combine all the dressing ingredients. Mix well until all ingredients have integrated.

Pour dressing over the salad, toss until all the vegetables are coated in dressing and serve with barbecue accompaniments. Enjoy.

Salad with dressing

#Sweet Potatoes
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