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Sweet Potato Salad Recipe

The sweet potato salad with fennel goes well with an oven-baked fish fillet. Hoki, salmon, or mirror dory fillets are good choices.

kumara salad

Prep Time: 15 minutes
Cook time: 15 minutes
Yield: 4

Category: Salad
Cuisine: New Zealand inspired
Suitable: Vegetarian Diet

Ingredient list:

  • 600g sweet potato/kumara, steamed and cooled
  • 300g fennel
  • 300g spinach

Dressing ingredients:

  • 1 orange, juiced
  • 1 tbsp apple cider vinegar
  • 1 tsp mustard
  • 3 tbsp olive oil
  • ¼ tsp ginger, ground
  • pepper
  • salt

Step by step:

  1. Steam the whole washed sweet potato over water for about 15 minutes. Peel and cut into mouth-sized pieces. Add the cooled sweet potato cubes to your salad bowl.
  2. Wash and slice the fennel and add to the salad bowl.
  3. Clean the spinach, chop it roughly, and add to the salad bowl. 
  4. To make the sauce fill all the ingredients into a dressing shaker. First, the juice of one orange followed by one tablespoon of apple cider vinegar, one teaspoon of mustard, three tablespoons of olive oil, one-quarter teaspoon of ground ginger, salt, and pepper. Shake well!
  5. Pour the dressing over the salad ingredients and toss.
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