Spiralized sweet potato salad is a simple dish made with a healthier dressing compared to other salad dressing options. It’s easy to make, a great way to use up leftovers and can be served as a main course or as a side!
This spiralized sweet potato salad is a really tasty alternative to pasta salads.
Using spiralized vegetables provides a tasty pasta alternative without the calories or carbs!
Now don’t get me wrong folks I am not against pasta in any way! Why else would I create such delicious dishes as :-
It’s just that having pasta too often isn’t good for us.
Having pasta once or twice a week is fine.
The carbohydrates provided from pasta are a vital source of energy.
It’s just like anything else when it comes to too much. Excessive overeating of pasta can make you fat (unless you’re burning it off by running a marathon every day! 😉 )
So, if you’re like Lynne and I and you really love your pasta and can’t do without it most nights, then spiralizing vegetables to provide a healthier lower calorie, low carb option is perfect!
For the healthier dressing in this spiralized sweet potato salad recipe I’ve used my delicious yogurt based hollandaise sauce.
You can find that dressing in my popular healthy eggs benedict recipe.
That recipe makes plenty of sauce for the eggs benedict and some left over too, so this salad is perfect for using more of it up!
This is an excellent versatile recipe!
I used salad ingredients I had left over in the fridge to make it a main course. It’s a perfect recipe for using ingredients like that up.
What Olive Oil To Use For This Sweet Potato Salad?
It’s easy to get confused as to what kind of olive oil to use for salads or for cooking isn’t it?
For instance, in this recipe I only use a small amount of light olive oil to coat and then stir fry the sweet potatoes.
But what about if you were using olive for a salad dressing, what kind should you use?
Well, here’s a handy infographic from Jamie Oliver that tells you what kinds of olive oil are available and helps you choose which one is right!
- 2 large sweet potatoes , peeled and spiralized
- 1 tsp olive oil
- 4 spring onions , finely sliced
- 1 – 2 celery stalks , finely chopped
- 1 small green pepper , chopped
- 2 tomatoes , quartered
- 8 tbsp hollandaise sauce*
- Freshly ground salt and pepper
- 2 tbsp coriander , finely chopped
Make healthy hollandaise sauce as per Healthy Eggs Benedict recipe.
- In a large bowl coat the spiralized sweet potato with the olive oil.
- Place a wok / frying pan over a medium heat, add the coated sweet potatoes and stir fry for 2 to 3 minutes until softened.
- Transfer the sweet potatoes back to the bowl and add the spring onions, celery, green pepper and tomatoes.
- Spoon in the hollandaise sauce, combine together well and season to taste.
- Serve with the coriander sprinkled over the top.
*You could use low fat mayonnaise
Next week folks I’m going to bring you two brand new recipes on Tuesday and Thursday.
Tuesday there will be a deliciously simple cheesy bacon pasta bake with green beans.
Thursday, if you love Empanadas (like me) but not the calories or fat, then I’ve got a healthier tomato basil mozzarella filo parcels recipe!
For you folks who love reading about and seeing all the pictures of Lady Lynne and I’s recent trip of a lifetime to San Francisco and Hawaii, our Pearl Harbor day trip will be up the week after!
Best thing to do so you don’t miss anything is to subscribe. Follow the details below to subscribe. and I’ll catch up with you next week.
As always thank you for spending you time here. Comments and thoughts always welcomed below! Have a great weekend!
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