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This delicious salad is a comfort food that rejuvenates, satisfies, and can be eaten cold in the summer or served warm for fall and winter meals.
It is full of ingredients that are antioxidant, anti-inflammatory, and anti-cancer, including carotenoids, omega-3 fatty acids, and detoxifying fiber.
You may be cutting back on sweets since learning that sugar is cancer’s favorite food. Luckily, the natural sweetness from the sweet potatoes can curb sweet cravings and even replace dessert.
Sweet potatoes are also rich in beta-carotenes, which can enhance cytotoxic activity against lung cancer cells.
Another ingredient, ginger, is an excellent source of the phytonutrient 6-gingerol, which stimulates antioxidant defenses and pharmacological pathways for healing.
Check out the recipe below for an antioxidant-rich, cancer-fighting salad that’s easy to make and great for any season!
Ingredients
- 3 cups baked sweet potato, cubed
- 1⁄2 cup celery, finely chopped
- 1⁄2 medium onion, chopped
- 2 teaspoons fresh ginger, finely chopped
- 3 tablespoons untoasted walnuts, chopped
- 1 tablespoon extra-virgin olive oil
- 1⁄2 teaspoon high quality salt
- 1⁄2 cup untoasted sunflower seeds
- 1⁄4 cup untoasted almonds
- 2 tablespoons of freshly squeezed lemon juice
- 1⁄2 teaspoon high quality salt such as pink or sea salt
Instructions
- Wash two medium sweet potatoes, prick them with a fork and place in the oven at 300 degrees Fahrenheit for 45 minutes or until they are soft.
- Remove from the oven and allow to cool completely.
- Remove the skins and cut into one inch cubes.
- Place the potato cubes into a medium bowl. Add the celery, onion, walnuts, and olive oil. Mix together
- gently but thoroughly.
- Add salt and pepper to taste then set aside. If you prefer a cold potato salad, place in the refrigerator
- while preparing the dressing.
- Place all the dressing ingredients in a high speed blender. Blend until smooth.
- Pour or spoon the dressing onto the potato salad. Mix gently to incorporate it.
- Adjust the seasoning if necessary. Return the salad to the refrigerator until ready to serve. Enjoy!
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Not sure why recipe calls for removing the skins – that’s where all the vitamins are.
Yes I thought the same thing!!
The information shared is excellant something I can relate too and know this information given on health works! The problem I have it’s just not affordable to do things on a regular basic. Too stay health is very expensive and this makes things hard for a person like me. I want to thank you for the information so, now I am trying to work something to help me to better my health to fight cancer because I have been told from my doctor I am a high risk for cancer.
Hi Deborah –
Thank you so much for sharing your thoughts on this with us.
Indeed, eating healthy can seem very daunting. But there are ways to start a healthier lifestyle in a more affordable way such as planting any herbs, spices, fruits, and vegetables which you can grow in your own backyard for yourself and your family. If it’s best for you, you can also try consuming fewer meat products, or you can remove processed sugar from your diet, and you can even try looking for local farms who are willing to work out a monthly discount for you if you buy from them each month.
You can also try doing some online research on how to live a healthy lifestyle on a budget.
Hope these tips are helpful to you, love! 🙂
has anyone else tried making this recipe? the dressing must be missing an ingredient… it wouldn’t blend! I tried adding olive oil, and when that didn’t work, then water, and finally got it moist enough to blend, but turned out more like nut butter than dressing. Her picture doesn’t look like there is any dressing on it, and this would certainly show!!! it’s white!
Hi LB, thanks for your feedback! It is supposed to be more of a thicker “glaze” than a dressing. Something to coat the sweet potato and add flavor. Adding extra lemon juice and a bit of water/olive oil is fine if you want it to be a thinner. A basic honey dijon is also a good addition.
I once made sweet potato fries and I was not really a great fan because I find sweet potatoes too sweet. I made sweet potato gnocchi with rapini and sweet potato rolls and they were good.
I boiled some sweet potatoes peeled and cubed them. I glazed onion cut into chunks and some garlic in olive oil. Mixed in with potatoes and added dried cranberries. This was for my niece who can’t have butter. It turned out good.