Sweet Potato Zing Salad

Sweet ♥ Tangy ♥ Spicy ♥ Crunchy

An everyday salad I genuinely enjoy — colourful, crunchy and full of contrast, finished with my favourite sweet, tangy and spicy dressing.

Recipe Highlights

✓ Colourful, crunchy & refreshing
✓ Sweet, tangy & spicy dressing
✓ Packed with wholesome vegetables
✓ Simple, satisfying everyday salad

Prep Time: 30 mins
Serves: 1

Ingredients

For the Salad

• Sweet potato, boiled — 100 g
• Edamame, boiled — 50 g
• Carrot — 20 g
• Raw papaya — 30 g
• Raw mango — 30 g
• Mixed salad leaves — 20 g
• Cucumber — 20 g

For the Dressing

• Lemon juice
• Apple cider vinegar — 10 ml
• Chilli flakes
• Mustard
• Oil — 2 g
• Paprika powder
• Salt

Method

1. Make the Dressing
In a small bowl, combine the apple cider vinegar, lemon juice, chilli flakes, mustard, paprika, oil and salt. Mix well and set aside.

2. Cook the Sweet Potato
Preheat the air fryer to 140°C. Wash and scrub the sweet potato well, then cook until tender. Allow it to cool before cutting into bite-sized pieces.

3. Prepare the Vegetables
While the sweet potato cools, wash and prepare the carrot, raw papaya, raw mango, mixed leaves and cucumber. Cut the vegetables into fine julienne strips; halve and deseed the cucumber before slicing.

4. Assemble
Add the sweet potato, edamame and prepared vegetables to a bowl. Toss gently to combine.

5. Dress & Serve
Drizzle over the dressing, toss lightly and serve fresh. You get a colourful, crunchy salad with that perfect sweet, tangy and spicy finish.

Nutrition per Serving

Calories: as per your original recipe
Protein: 8 g
Fat: 4 g
Carbs: 33 g
Serves: 1

Ipshita’s Note

This is one of those everyday salads I genuinely enjoy. I love the contrast of sweet potato with raw mango and the crunch of fresh vegetables — simple ingredients, but every bite has a different flavour and texture.

Tip

Add the dressing just before serving so the leaves and julienned vegetables stay crisp and fresh.