This salad reminds me of summer “picnics in the park” in Manhattan Beach, California. Every Sunday during the summer a different band played at the amphitheater in Polliwog Park while friends and neighbors gathered with a variety of picnic meals. This salad is so easy to make and it travels well. Now, don’t do what my husband did when I asked him to run to the market the other day for some cilantro; he brought back parsley by mistake. Have you ever done this? I did but this was really funny because I was making the recipe that day from our condo in Rosarito, Mexico. He asked the store clerk for cilantro (in Spanish), but she gave him parsley. He did not even think to question it. Right? Anyway, parsley won’t work for this recipe. If you want to boost the protein content and have a nice vegetarian meal, add some black beans. This salad also provides beneficial resistant starch, food for our gut bacteria (read more about resistant starch here).
- 16 oz sweet potatoes, organic Peel and cut into one-inch chunks
- 1 red bell pepper, chopped
- 1 bunch scallions (green onions), white and greens, chopped finely
- 1 celery stalk, chopped (optional)
- 4 tbsp olive oil, organic extra virgin
- 4 tbsp lime juice, fresh squeezed about 2 limes, include zest for extra lime flavor
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ cup fresh cilantro, chopped
- 1 tsp unrefined sea salt (or Pink Himalayan)
- 1 tsp black pepper
- Boil potatoes in water for 5-7 minutes (do not overcook).
- While the potatoes are boiling, chopped the pepper, celery, and scallions and set aside.
- Prepare the dressing. Mix all ingredients.
- When potatoes are finished, drain and rinse with cool water. Let potatoes cool before mixing the salad.
- Mix potatoes with all ingredients, including the dressing. Place in the refrigerator or serve immediately.