This Celery and Sweet Potato salad is a tango dance between—you guessed it—celery and sweet potato.

Celery is the structure and the lead: strong, crisp, and technical.

Sweet potato is the flair. At times soft and sensual, and then energetic and exotic, it’s sweet potato that has the audience on a roller coaster of sighs and awes.

Celery Sweet Potato Salad

Cilantro, jalapeño, and lime set this salad to a Latin rhythm. Red pepper adds a kick of color and a sweet crunch. You might think such strong partners would drown out the celery, but it’s there throughout. It provides a stable foundation to compliment it’s wild counterparts.

This Celery and Sweet Potato salad is a playful dance of crunchy, soft, tangy, sweet, and spicy. You won’t want it to end.

This dance doesn’t need a fancy consume, just a simple dressing of olive oil, juice from half a lime, and salt and pepper. The flavor in the vegetables and cilantro take care of the rest.

Celery Sweet Potato Salad

Because the sweet potatoes have to bake, it takes a little longer to prep this salad. Be sure to take that into account. It’s a perfect recipe for leftover sweet potatoes, or if you need an excuse to warm up your kitchen by turning on the oven. You can wait until the sweet potatoes cool completely, or add them when they’re slightly warm for an excellent cold-weather salad.

It’s also an excellent make-ahead salad, as the flavors marinate after a day in the refrigerator. It would go well with black beans, rice, or as a side to grilled fish or other seafood.

Like the tango, this salad is sexy and exotic, but starts with simple and basic ingredients and steps. Even tasters at The Salad Lobby were surprised how addictive it was. Be careful, you too might become entranced by its hypnotic, synchronistic sway.

Celery and Sweet Potato Tango All Night

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  1. Preheat oven to 350 degrees. Prick sweet potato several times with a fork and place in a baking dish. Bake until tender, about 40-50 minutes depending on thickness.
  2. When the sweet potato has cooled, peel and chop into cubes. Combine with other vegetables in a bowl.
  3. Drizzle with olive oil and squeeze lime juice over the top. Toss until well combined, being careful not to mash the sweet potato. Add salt and pepper to taste.
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2 Responses

  1. sallie d gilmore

    I’m grateful for this recipe. I have recently discovered sweet potato as beneficial to old folks and have been looking for recipe ideas. Thank you!


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