Eat Clean Diet: Sweet Potato/Cucumber Salad

When I saw this recipe in the Eat Clean Diet Cookbook I knew I had to try it. It's so different!  Sweet Potatoes and Cucumbers?  Interesting pairing.  I made this the other night when when Colleen and Matt and the kids came over, along with Rodney and Aunti Miranda. I knew Aunti would go along for the tastebud ride with me!  We each ate a large serving of it, tasting and comparing to other food combinations.  Our final evaluation was that although we didn't out and out love it and vow to make it once a week for the rest of our lives, that it is different and interesting and a nice balance of sweet, savory, salty, and sour, and full of textures. 

Sweet Potato (cucumber) salad

From The Eat-Clean Diet Cookbook by Tosca Reno

Ingredients:

4 qts water

2 large sweet potatoes, scrubbed clean, fibers removed

2 Tbsp white vinegar

1 Tbsp fresh lemon juice (juice of half a lemon)

5 green onions, trimmed and chopped

3 stalks celery, trimmed and chopped

1/2 firm English cucumber, chopped

1/2 cup fresh cilantro, chopped

1/2 cup nonfat plain yogurt

Rind of one fresh lemon, grated

Sea salt and freshly ground pepper to taste

1/4 cup toasted unsalted sunflower seeds

Preparation:

1.  Peel and cut sweet potatoes into half inch cubes.  In medium saucepan, place 4 qts water and chopped sweet potates. Bring water to boil and reduce heat. Cook potatoes over low heat until they are tender--about 20-39 min.  Do not let potatoes get too soft or mushy.  Remove from heat and drain. Transfer to medium bowl. Set aside to cool.

2. Meanwhile, place vinegar and lemon juice into a large decorative serving bowl.  Mix and add all chopped vegetables and cilantro.  Toss ot coat veggies with vinegar and lemon juice. Now add cooled sweet potatoes and nonfat yogurt and gently toss.  Season with salt and pepper.

3.  Divide among four salad bowls and sprinkle with sunflower seads and lemon zest.

Nutrition per serving:  Calories:  128;  Protein:  4;  Carbs:  18;  Fat: 3;  Fiber:  3;  Weight Watchers Points:  2

Cook's note:  I used Greek yogurt because it's what I had and also kept all the ingredients in one bowl, serving the salad family style. I also omitted the cilantro since I'm one of the people whose tastebuds don't taste that particular herb right.

Comments

[Jane @ Sweet Basil Kitchen]

What an unusual blend of ingredients. This has to be good...I love everything in it!

[Deborah Dowd]

I am like you- when I see something so unusual in its pairing I think there has to be something to it! Kudos for going in a different direction!

[Glenna]

Exactly. It is unusual so I coldn't resist and while it's not my favorite salad of all time I'm not sorry I made it.

[Kevin Hope]

This is a good looking recipe. It caught my eye because, although it seems like an exotic combination, I've seen a potato and cucumber salad made by an Okinawan chef I work with. She used regular potatoes, but apparently sweet potatoes are very popular in Okinawa as well.