Southern-style sweet potato salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a similar texture and is plant-based.

Preheat the oven to 200 degrees Celsius.

Line a baking tray with baking paper.

Put the sweet potato wedges in a large bowl with olive oil and Cajun seasoning.

Toss to coat the sweet potato wedges.

Bake for 30 minutes or until the sweet potato is tender.

While the sweet potato is baking, heat a barbecue grill or char grill on medium.

Cook the corn on the grill, turning as you go, for 10 minutes or until lightly charred and tender.

Let the corn cool until you can handle it easily.

Cut down the sides of the corn to release the kernels from the cob.

For the dressing, put the mayonnaise in a small bowl and add buttermilk, lime juice, and chopped coriander.

Stir the dressing ingredients together.

Season the dressing with salt and pepper.

To finish the salad, put the sweet potato, corn kernels, capsicum, onion, and coriander sprigs in a large bowl.

Gently toss the salad ingredients together.

Arrange the salad on a platter with avocado and drizzle with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens