Sweet Potato Salad
In the Northern Hemisphere, we are in the midst of Pitta season. During the hot days of summer, the digestive fire or agni is naturally low, and you may find that your appetite decreases. Respect this change by not overeating. Favor cool – but not ice cold – food and drinks. Your body will want more liquids in hot weather, but it is important not to douse your digestive fire with ice-cold drinks. To keep Pitta in balance, favor sweet, bitter, and astringent tastes and reduce sour, salty, and pungent ones.
This cool summer salad will help pacify Pitta dosha. The sweet potatoes, red bell pepper, and honey provide an abundance of sweet flavor, while the celery, parsley, and leeks contain the bitter and astringent tastes.
6 large sweet potatoes (you may also use yams)
1 bunch celery, finely diced
1 small red bell pepper, diced
½ bunch fresh parsley or cilantro, minced
1 small leek
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon pressed garlic (optional)
1 teaspoon ghee Find our ghee recipe here
Steam the sweet potatoes with the skin on. Be careful not to overcook or they will become mushy in the salad. After they have cooled, skin and cut into half-moon slices. Chop and rinse the leeks and cook them in a small saucepan in ghee until tender. Set them aside to cool. In a large serving bowl, mix the celery, red bell pepper, and parsley (or cilantro) and toss these ingredients with the salt, pepper, and garlic. Add the sweet potatoes, leeks, and dressing and gently combine.
¾ cup extra virgin oil
¼ cup stone ground mustard
⅓ cup honey
½ cup apple cider vinegar
In a small bowl, whisk all the ingredients together, making sure the honey is well incorporated into the dressing.
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