Watercress and Sweet Potato Salad

Preparation Time:

40 min

Difficulty:

Intermediate

Ingredients:

• 300g of watercress
• 200g of parsley
• 800g of sweet potatoes
• 150g of cherry tomatoes
• 50g of nuts (walnuts or almonds)
• 60ml of olive oil
• 30ml of lemon juice
• Salt to taste
• Pepper to taste

Kitchen Tools Needed:

• mixing bowl
• knife
• cutting board
• pot
• funel
• whisk

Instructions:

• Peel the sweet potatoes and cut them into cubes.
• Boil the sweet potato cubes in a pot of salted water for about 15 minutes or until tender.
• While the sweet potatoes are boiling, rinse the watercress and parsley in cold water and place them in a mixing bowl.
• Chop the cherry tomatoes in half and add them to the mixing bowl with watercress and parsley.
• Once the sweet potatoes are cooked, drain them and let them cool for a few minutes before adding them to the bowl.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
• Pour the dressing over the salad and gently toss everything together to combine.
• Top the salad with nuts for added crunch and serve.

Macros:

• Total Calories: 270kcal
• Carbs: 35g
• Proteins: 4g
• Fats: 10g