Vegan Sweet Potato and Fennel Fronds Salad
Colorful and refreshing, Vegan Sweet Potato and Fennel Fronds Salad is an easy salad for barbeque parties or a light meal.
Ingredients
- 1 medium-sized sweet potato 5-6 inches
- ¼ Cup carrots chopped
- ¼ cup green peas
- 2 celery stalks chopped
Dressing
- ¼ cup Soy Yogurt or Greek yogurt or any thick variety of yogurt
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon mustard powder
- 2 cloves of garlic minced
- 2-3 tablespoon of fresh minced fennel fronds
- Salt
- Black pepper powder to taste
Instructions
Baking of Sweet potato
- Bake the sweet potato in an oven or an air fryer.1 medium-sized sweet potato
- For the Air fryer, bake it in a preheated air fryer at 180 Deg C for 20-25 minutes until done.
- For the oven, bake it in a preheated oven at 180 Deg C for 20-25 minutes until done.
- Sweet potato is baked when a toothpick inserted or a skewer or a knife inserted goes inside without any resistance.
- Once the sweet potato is done let it cool completely
Cooking green peas
- Rinse the green peas and microwave them for 6-7 minutes on full power.¼ cup green peas
- Alternatively, cook them in boiling water in an open pot for 6-7 minutes until done.
Dressing for salad
- In a bowl add yogurt.¼ cup Soy Yogurt
- To this add minced fennel fronds.
- Mince or chop the garlic and add.
- Next add apple cider vinegar, olive oil, mustard powder, lemon juice, salt, and freshly ground black pepper powder.1 tablespoon Apple Cider Vinegar, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon mustard powder, 2 cloves of garlic minced, 2-3 tablespoon of fresh minced fennel fronds, Black pepper powder to taste, Salt
- Mix it evenly.
Assembling the Salad
- Cut the sweet potato into cubes.
- In a large bowl add the sweet potato.1 medium-sized sweet potato
- To this add chopped celery, chopped carrots, and boiled green peas.¼ Cup carrots chopped, 2 celery stalks chopped, ¼ cup green peas
- Add the dressing
- Mix everything gently, careful not to break the sweet potatoes.
- Refrigerate the salad for a couple of hours before serving.
Notes
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are a rough guide, one can change as required.
- Read above for substitutions.
- The salad can be enjoyed immediately too but for best results, it is advisable to refrigerate it.