GRILLED SWEET POTATO AND MANGO SALAD
"A sweet, succulent and refreshing salad."
1 sweet potato, peeled
1 large mango, skin removed
FOR THE DRESSING:
3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
1/2 tsp extra-fine sugar
Sea salt and pepper, to taste
FOR THE SALAD:
1 head Bibb or Boston (round) lettuce
1/2 cup (10g) fresh mint
Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about 3/4-inch (2cm) wide, 1/2-incd (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes.
While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side.
Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
Makes 4-6 servings
Source: Grill! by Pippa Cuthbert and Lindsay Cameron Wilson
"A sweet, succulent and refreshing salad."
1 sweet potato, peeled
1 large mango, skin removed
FOR THE DRESSING:
3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
1/2 tsp extra-fine sugar
Sea salt and pepper, to taste
FOR THE SALAD:
1 head Bibb or Boston (round) lettuce
1/2 cup (10g) fresh mint
Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about 3/4-inch (2cm) wide, 1/2-incd (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes.
While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side.
Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
Makes 4-6 servings
Source: Grill! by Pippa Cuthbert and Lindsay Cameron Wilson
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Potato, Pasta
Salads - Potato, Pasta
- Tuna Pasta Salad - a terrific new take on tuna salad
- Layered Picnic Pasta Salad
- Tortellini Salad like Boston Market
- Classic Potato Salad for Sue
- Pasta with fresh Tomatoes and Herbs (served at room temperature, make ahead)
- Jean Lynn's Potato Salad (using mashed potatoes, served warm)
- Red Cross Macaroni Salad from 1954 (with cooked dressing)
- Potato Caesar Chicken Salad (using canned new potatoes)
- Frog Eye Salad (using acini de pepe and instant pudding mix)
- Dilled Peas and Potatoes Vinaigrette
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute