Lucy Di Marino

Sweet Potato Salad

The most delicious salad, this is hearty and still light, full of flavour and easy to make and adapt. Ingredients can be substituted, green leaves of choice for spinach, cucumber for celery, sunflower seeds for cashews and amounts varied if necessary.

Makes One Large/ Two Small Servings


150 g young spinach
325 g sweet potato

Black Beans

½ tbsp smoked paprika
25 g sundried tomatoes (not in oil)
70 g red onion
230 g cooked black beans

Avocado Dressing

½ tsp rock salt
1 garlic clove
20 ml lemon juice
30 ml water
65 g celery
85 g avocado

Cashew Dressing

½ tsp rock salt
1 garlic clove
15 ml lemon juice
70 g cashews
85 ml water


Cube and steam the sweet potato and set aside.

To make the beans, process the onions, paprika and tomatoes into a chunky paste, transfer to a bowl and mix well with the beans.

To make the dressings, blend each set of ingredients until smooth.

To assemble, add the spinach to a bowl, top with the cooled sweet potato, black beans and dress.