Sweet potato salad with chili lime dressing
on November 23, 2010
This is a great salad that is perfect with all kinds of barbecue and grilled foods. It’s also a wonderful way to brighten up a winter dinner of broiled chicken or beef.
- 2 lbs sweet potatoes, washed
- ¼ cup extra-virgin olive oil
- 2 Tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ cup finely chopped fresh cilantro leaves (or more)
- salt and freshly ground black pepper to taste
- 2 poblano chiles, roasted, peeled, seeded and finely chopped
- 4 scallions, white and light green parts, finely chopped
- Place the sweet potatoes in a steamer and cook until done, but firm (about 15-20 minutes). Don’t overcook or your salad will be mushy and falling apart. Cool and peel. Slice about ¼ inch thick rounds.
- While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt & pepper in a small bowl.
- Add the poblano pepper and scallions to the potatoes and toss with the dressing.
- Season again w/ salt and pepper.
- Serve warm or refrigerate and bring to room temperature before serving.
Makes 6 servings
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