Whenever I make this salad I truly cannot get enough of it. Every bite bursts with flavor! Truly a great recipe for gatherings or for meals throughout your week. It can be easily made ahead of time and stores well for many days in the refrigerator. Best thing about this delectable salad is you can devour it without regret. Since, sweet potatoes are very high in fiber and nutrients like Vitamins A, C and B-6 they are making there way onto most nutritionists “EAT MORE” list.
4 c. sweet potatoes (3 sweet medium potatoes)
8 c. purified water
½ c. fennel finely chopped
¼ c. onion finely chopped
1/4 c. olive oil
1/8 c. capers
1 T. fresh dill or 2 T. cilantro minced
1 T. fresh lime juice or coconut vinegar
2 t. Temple Taste Magical Masala ½ t. Real Salt
2 dashes cayenne pepper
Garnish: 1/2 c. Raw Pumpkin Seeds (lightly toasted)
Place 3 medium sized sweet potatoes in 6 -quart pot with water on medium high heat and boil for 15-25 minutes. Time depends on size of potato so pierce with a knife to test for tenderness after 15 minutes. Be careful that they do not get overcooked or dry in cooking process.
Once potatoes are cooked drain water and let cool for 15-20 minutes. When cool cut with knife in half and turn and cut along the length again in half and then cut across the width of the potato to cube. If the potato is large slice it twice lengthwise and cube. Measure 4 cups sweet potatoes cubed into a medium size bowl.
Wash fennel and cut a V at the base to remove the core. Slice ½ cup fennel root lengthwise several times and across to create small size pieces. Mince finely and include some of the fennel fronds. Mince ¼ cup onion. Rinse and mince 1 Tablespoon fresh dill or 2 T. cilantro leaves and measure ¼ cup virgin olive oil into bowl and 1/8 cup capers into the bowl. Add 1 Tablespoon lime juice or coconut vinegar, 1 teaspoon Magical Masala, ½ teaspoon real salt and 2 dashes cayenne pepper.
Stir all of the ingredients together in the bowl. Serve room temperature or cool in a covered container to serve later.
Garnish: Place 1/2 cup raw pumpkin seeds in a small pan and turn heat to medium. Stir frequently until seeds begin to pop and turn a golden brown (about 4 minutes). Remove from heat and cool before tossing into the salad.