Jicama & Sweet Potato Salad

Jicama & Sweet Potato Salad

Jicama has a sweet and nutty flavour which goes perfectly with sweet potato in this potato salad. It’s worth taking the time to make your own mayonnaise for this recipe, as this way you’ll know it’s made from quality ingredients without any refined vegetable oils.

Serves: 3

GF, V

=R1=

 

Jicama & Sweet Potato Salad

By: Danielle Minnebo

Jicama has a sweet and nutty flavour which goes perfectly with sweet potato in this potato salad. It’s worth taking the time to make your own mayonnaise for this recipe, as this way you’ll know it’s made from quality ingredients without any refined vegetable oils.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Mayonnaise:
  • 2 egg yolks, at room temperature
  • 1 tbsp Dijon mustard
  • 2 tbsp apple-cider vinegar
  • Pinch sea salt
  • 160mL light olive oil

  • 1 jicama
  • 1 sweet potato
  • ½ tsp sea salt

Method


  • To make mayonnaise, place egg yolks, mustard, vinegar and salt in blender.
  • Blend for a couple of mins until combined and light in colour. Add a splash of olive oil and continue blending.
  • Once oil has been combined add another small amount of oil and continue to blend. Continue until all olive oil is added.
  • Store mayonnaise in fridge while preparing remainder.
  • Peel jicama and sweet potato and cut into small cubes.
  • Place in large saucepan of water and bring to boil. Cook for 30 mins until vegetables are soft and cooked through.
  • Strain and transfer to large mixing bowl.
  • Add lime zest and juice, sea salt and ½ cup mayonnaise.
  • Mix together gently until combined and serve immediately.
  • Tip: The key to making mayonnaise is to make sure you add the olive oil very slowly and gradually — I cannot emphasise this enough.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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