This sweet potato salad recipe (or more commonly known as kumara salad recipe in New Zealand) makes a complete meal. But, the salad is also perfect as a side dish to an oven-baked fish fillet.
Sweet potatoes are root vegetables. They are a super-food filled with many nutrients. Sweet potatoes are high in vitamin A, C, E, beta carotene, and potassium. They are served steamed, roasted, or raw.
We cannot compare potatoes with sweet potatoes as they are completely different in taste and color and consistency. However, we can replace the potato with sweet potato in just about any recipe, or add them in general.
In New Zealand, you find three sorts of sweet potatoes. These are red, gold, and orange. My favorite one is orange, which coincidentally has the sweetest taste of the three. The red-colored kumara is the most available one. It has a distinguishable red skin with white insides. The orange-colored kumara tastes the sweetest, closely followed by the gold kumara, and then the red one.
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The sweet potato salad with fennel goes well with an oven-baked fish fillet. Hoki, salmon, or mirror dory fillets are good choices.
Prep Time: 15 minutes
Cook time: 15 minutes
Cuisine: New Zealand inspired
Suitable: Vegetarian Diet
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For more salad inspirations, please visit Food to Grow at Pinterest.
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