RECIPES

Curried Sweet Potato Noodle Salad

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Total Time:

30min

Prep Time:

30min

Nutritional Highlights (per serving)

See Full

240
Calories
10 g
Total Fat
6 g
Dietary Fiber
9 g
Protein
36 g
Total Carbs
 Curried Sweet Potato Noodle Salad

A sweet and spicy fruit and vegetable salad that features crisp sweet potato “noodles” with apples and a creamy curry avocado dressing. You can enjoy this recipe knowing you are getting less of what you don’t need (cholesterol free and on 4 mcg of sodium) and more of what you do need; an excellent source of fiber and calcium and a good source of potassium and protein.

Ingredients

Serves: 4
    Dressing
1/4    ripe, Fresh California Avocado, peeled, seeded and diced
1/3  cup  Greek yogurt, non-fat, plain
Tbsp.  honey
Tbsp.  apple cider vinegar
1/2  tsp.  ginger, fresh, minced
1/2  tsp.  curry powder
1/8  tsp.  sea salt
Tbsp.  water, and additional if necessary to thin
    Salad
  sweet potato, medium to large
  apple, sweet, medium
1/3  cup  golden raisins
1/3  cup  scallions, chopped
1/4  cup  California walnuts, halved, toasted and chopped
3/4    ripe, Fresh California Avocado, peeled, seeded and diced
1/8  tsp.  sea salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Dressing

  1. Combine all the dressing ingredients into a blender, and blend until smooth.
  2. If the dressing seems very thick, thin with an additional Tbsp. or two of water.
  3. Set the dressing aside while you prepare the salad.

Salad

  1. Peel the sweet potato and the apple, and with a spiralizer or a julienne slicer, slice them into “noodles”.
  2. Place the sweet potato and apple noodles into a large mixing bowl.
  3. Add the raisins, scallions, and walnuts and toss lightly to combine.
  4. Pour the dressing over the salad, and toss well to coat everything with the dressing.
  5. Top with avocado chunks.
  6. Add salt, taste and adjust salt if necessary.
  7. Serve immediately.

Note: Sweet potato noodles are easier to eat if they are snipped – they are very long when spiralized.

Serving Suggestion: Serve for a vegetarian lunch or a light dinner. Optional: top with shredded rotisserie chicken.

Beverage Pairing: Fruited or green iced tea, fruit-infused water, or a light white wine such as Sauvignon Blanc.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 240
Total Fat 10 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 4.5 g
Polyunsaturated Fat 3.5 mg
Dietary Fiber 6 g
Protein 9 g
Total Carbs 36 g
Cholesterol 0 mg
Sodium 4 mg
Potassium 123 mg
Total Sugar 23 g

Vitamin A 1 mcg; Vitamin C 0.1 mg; Calcium 27 mg; Iron 1 mg ; Vitamin D 8 mcg; Folate 18 mcg

% Daily Value*: Vitamin A 20%; Vitamin C 4%; Calcium 25%; Iron 0 %; Vitamin D 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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