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Sweet Potato & Asparagus Salad with Tangy Tahini Dressing
Prep Time
30
mins
chill time
2
hrs
Course:
Salad
Servings:
6
Calories:
322
kcal
Author:
Gluten Free & More
Ingredients
2
pounds
sweet potatoes
, peeled and cut into 1-inch chunks
1
small bunch of asparagus
(woody ends removed), cut into 1-inch lengths
1
cup
frozen shelled edamame
½
cup
tahini
(sesame seed paste)
1/3
cup
light coconut milk
2
tablespoons
maple syrup
3
tablespoons
low sodium wheat-free tamari
2
tablespoons
unseasoned rice vinegar
1
seedless clementine
(or ½ seedless navel orange), peeled and sectioned
3
teaspoons
freshly grated ginger
1/3
cup
thinly sliced scallions
(light green parts only)
½
cup
chopped cilantro
Instructions
Bring a large pot of water to a boil and fill a large bowl with ice water.
Add the sweet potatoes to the boiling water and continue to boil over medium-high heat for 10 minutes.
Add the asparagus and edamame.
Cook for 5 minutes more.
Drain the vegetables and add them to the ice water.
Once cool, drain again.
Pat dry on a clean dishtowel and transfer to a large bowl.
Cover and chill for at least 2 hours.
In a blender or small food processor, combine the tahini, coconut milk, maple syrup, tamari, vinegar, clementine or orange sections, and ginger.
Process until smooth, scraping down the sides as needed.
Pour the dressing over the sweet potato mixture and add the scallions and cilantro.
Gently toss to coat.
Serve immediately or keep chilled until ready to serve.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
44
g
|
Protein:
9
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Sodium:
606
mg
|
Potassium:
792
mg
|
Fiber:
7
g
|
Sugar:
12
g
|
Vitamin A:
21630
IU
|
Vitamin C:
13.6
mg
|
Calcium:
107
mg
|
Iron:
2.8
mg