Fresh Dill & Sweet Potato Salad

Try this recipe as your next Super Salad!

Dill and Sweet Potato Salad

Serves 4



  • 2 large sweet potatoes, baked or boiled, then mashed
  • 6 leaves of thinly sliced red cabbage
  • 1 green apple, chopped fine
  • 1/4 cup fresh dill, chopped
  • 1/2 cup red onion, chopped fine
  • broccoli sprouts, for topping


  • 1 cup cashews, soaked overnight, rinsed and drained
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 3 cloves garlic
  • 2 Tbsp. yellow mustard
  • 2 Tbsp. gluten-free tamari
  • 1/2 Tbsp. ground flax seed
  • 1/2 tsp. turmeric powder
  • Pinch of black pepper
  • Pinch of salt to taste


Cook the sweet potato as you wish – either bake for 30 mins at 350 degrees F, or steam until tender. Add them to a large metal bowl and throw in the rest of the chopped veggies and apple. Mash until mixed.

For the dressing, place all in a high-speed blender and blend on high until creamy. Pour over veggies and mix until coated. Add a pinch more salt to taste and serve.

Nutrition facts per serving: Calories 365; protein 9 g; fat 18 g; carbs 47 g.

Click to read the Super Salad article.

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