Sweet Potato Salad: Perfect for Camping Breakfasts!
Sweet Potato Salad: Perfect for Camping Breakfasts!
Easy ‘Raw Sweet Potato Salad’ Recipe: A Delightful Camping Breakfast, Party Dish, or Home Gathering Treat with Yogurt Dressing!
This salad is perfect to prepare in advance for camping trips or picnics, making for a quick and delicious breakfast when paired with toast. The fresh ingredients and tangy yogurt dressing offer a light yet satisfying meal.
Salad Ingredients- 2 small sweet potatoes (approx. 200g)
- 1 small apple
- 1/2 cucumber
- 5 Shine Muscat grapes
- 125g burrata cheese
- 2 Tbsp corn (canned or frozen)
- 2 Tbsp dried cranberries
- 2 Tbsp walnuts
- 30g baby greens
- A pinch of Parmesan cheese powder
Yogurt Dressing- 4 Tbsp yogurt
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 4 Tbsp yogurt
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 tsp salt
Cooking Instructions
Step 1
First, prepare the main ingredients for your salad. Wash the 2 small sweet potatoes (about 200g) thoroughly. Place them whole, with skins on, into a steamer basket. Steam for about 20 minutes until they are tender and can be easily pierced with a fork. They should be very soft.
Step 2
Once the sweet potatoes are cooked, let them cool slightly so they are warm but handleable. Peel the skins off. You can either dice them into bite-sized pieces or mash them, depending on your preferred texture. Mashing will give a creamier consistency.
Step 3
Wash the fresh apple (1 small) and remove the core. Slice it into pieces similar in size to the sweet potatoes, or according to your preference. You can leave the peel on for added color and nutrients.
Step 4
For a crisp texture, wash the 1/2 cucumber and slice it into half-moons or thin rounds. Removing the seedy core can help prevent excess moisture in the salad.
Step 5
Wash the 5 sweet and juicy Shine Muscat grapes. Cut them in half and remove any seeds.
Step 6
Take the 125g of burrata cheese. Let it sit at room temperature for a bit to soften. You can place it whole on top of the salad or tear it into pieces just before serving.
Step 7
Drain the 2 Tbsp of canned corn thoroughly. Prepare the 2 Tbsp of dried cranberries and 2 Tbsp of chopped walnuts. These additions will bring great flavor and texture to your salad.
Step 8
Now, let’s combine the salad ingredients. In a large bowl, gently mix the prepared mashed or diced sweet potato, sliced apple, cucumber, halved grapes, corn, dried cranberries, and chopped walnuts. Be careful not to overmix if you want to maintain distinct textures.
Step 9
Begin by arranging the 30g of washed baby greens attractively on the bottom of your serving plate. This fresh base will enhance the overall appeal of the salad.
Step 10
Carefully spoon the mixed sweet potato salad ingredients from the bowl on top of the bed of baby greens.
Step 11
Finally, place the burrata cheese on top of the salad and sprinkle with a little Parmesan cheese powder for a finishing touch. You can also add a sprinkle of parsley for extra color.
Step 12
Next, let’s make the delicious yogurt dressing to enhance the salad’s flavors. In a small bowl, add 4 Tbsp of plain yogurt.
Step 13
Add 1 Tbsp of honey for a touch of sweetness. You can substitute honey with agave nectar or maple syrup if you prefer.
Step 14
For a bright, tangy flavor, add 1 Tbsp of fresh lemon juice. Lemon juice helps to balance and harmonize all the flavors in the dressing.
Step 15
Finally, add 1/4 tsp of salt. Whisk everything together until well combined to create a smooth and flavorful yogurt dressing. Your dressing is now ready!
Step 16
When serving, it’s best to drizzle the dressing over the salad just before you’re about to eat. This preserves the crispness of the vegetables and fruits.
Step 17
And there you have it – a wonderful Sweet Potato Salad! Enjoy this delightful dish for your camping breakfast, special occasion, or any time you desire. Have a delicious day!
