Sweet potato and asparagus salad

Sweet potato and asparagus salad
  • 1 sweet potato
  • 2-3 bunches asparagus
  • ½ Lebanese cucumber
  • ½ bunch watercress
  • ¼ cup pine nuts
  • ½ red capsicum
  • fresh herbs to garnish
  • Hopewood Yoghurt Dressing
  1. Cut sweet potato into cubes, place on a tray lined with baking paper and roast until tender. Set aside to cool
  2. Blanch asparagus, refresh in cold water and cut in half
  3. Peel cucumber and cut into cubes
  4. Wash watercress and cut bunch in half, discarding the stalks,
  5. Cut red capsicum into strips and then dice finely.
  6. Combine sweet potatoes, cucumber, asparagus and watercress.
  7. Drizzle with yoghurt dressing
  8. Garnish with pine nuts capsicum and fresh herbs.

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.

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