For the salad
4 medium sweet potatoes, peeled and cut into strips - 480 g
1/2 kg of snap peas, clean
Fresh parsley leaves (for garnish)
For the dressing
1/3 cup olive oil - 80 ml
2 green onions, finely chopped - 14 g
3 tablespoons freshly squeezed lemon juice - 45 ml
Salt and black pepper to taste
1 medium tomato, peeled and seeded, cut into small pieces - 120 g
2 tablespoons fresh parsley, finely chopped - 10 g
For the salad
4 medium sweet potatoes, peeled and cut into strips - 480 g
1/2 kg of snap peas, clean
Fresh parsley leaves (for garnish)
For the dressing
1/3 cup olive oil - 80 ml
2 green onions, finely chopped - 14 g
3 tablespoons freshly squeezed lemon juice - 45 ml
Salt and black pepper to taste
1 medium tomato, peeled and seeded, cut into small pieces - 120 g
2 tablespoons fresh parsley, finely chopped - 10 g
Prepare the dressing
In a medium skillet, heat the olive oil over medium heat
Fry the green onion for 2 minutes
Add the lemon juice, salt, and black pepper
Reduce heat and add the tomato and parsley
Remove from heat and reserve
In a pot of boiling water, cook the sweet potato until tender, about 3 minutes
Drain and immediately submerge in cold water to stop cooking
Drain well
Cook the snap peas in boiling water for 3 minutes
Drain and repeat the same process as the sweet potatoes
Assemble the salad
Combine the sweet potatoes and snap peas in a serving bowl, then pour the dressing over the top
Mix well
Refrigerate until serving
Can be prepared ahead of time, stored in an airtight container for up to 8 hours, serves 4
Rendition: 1 cup.
