NC State University

Sweet Potato Salad

November 17, 2015

1 large sweet potato, peeled and cut into fine strips

3 carrots, peeled and cut into fine strips

2 apples, cut into fine strips

½ cup of kale, finely choppedSweet Potato Salad

½ lemon, zest and juice of

1 tsp. olive oil

1 tsp. honey

1 tsp. sea salt

Combine the strips of sweet potatoes, carrots, apples and kale. Coat the produce with the mixture of lemon juice, honey, olive oil, lemon zest and sea salt making sure to fully incorporate. Pair with chicken, add to a pulled pork sandwich or serve as a side salad.

Recipe credit: Aubrey Mast, MPH, certified health coach and a nutrition associate with North Carolina Cooperative Extension at the NC State University Plants for Human Health Institute (PHHI).

Catch Aubrey on WCNC Charlotte Today where she demonstrates the preparation of this Sweet Potato Salad and discusses the health benefits of each ingredient.

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