My Favourite Salad

Submitted by Canuck Mum

"Super yummy, and super healthy too! Can be used as a snack for The Fast Metabolism Phase 3 (just adjust the avocado/oil/walnut accordingly)."

 

• Ready In: 5mins
• Ingredients: 8
• Serves: 1

ingredients

• 1 sweet potato, cooked and cooled
• 4 -5 Persian cucumbers
• 5 -6 cherry tomatoes
• 1⁄4 avocado (optional)
• 2 walnut halves, crushed
• 1 teaspoon olive oil
• 1⁄2 lemon, juice of
• 1 pinch salt

directions

1. Mix and enjoy!

Reviews

[Mrs. Atkins]

This is an interesting dish. I would have not thought to use sweet potato in a Persian salad, but it works. It is healthy as far as ingredients, which is why I gave it a go, but the proportions seemed a little unbalanced to me. I will likely cut up some more cherry tomatoes to even out the ratio between cucumbers. With 4-5 Persian cucumbers and only 5-6 cherry tomatoes, you end up having a lot more green than red, although the sweet potato balanced out the colors, if not the flavors. I cut the cherry tomatoes in half to distribute more fully, but I think it could use 2-3 times the amount prescribed.<br/><br/>I cooked a sweet potato at 350 for 45 minutes (and pricked with a fork) but I think it needed more time to be the right texture for potato salad. (Good idea to use for leftover sweet potato.)<br/><br/>I would modify this recipe by chopping up everything a lot smaller and adding some parsley and maybe some salt.