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Ingredientes
- 1 sweet potato, peeled
- 1 large mango, skin removed
- 3 T extra virgin olive oil
- 4 T fresh mint, minced
- Juice of 1 lime
- 1 teaspoon grated lime rind
- 1 T rice wine vinegar
- ½ teaspoon extra-fine sugar
- Sea salt and pepper, to taste
- 1 head Bibb or possibly Boston (round) lettuce
- ½ c. (10g) fresh mint
Direcciones
- The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.
- A sweet, succulent and refreshing salad.
- Preheat the grill or possibly grill pan to medium.Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.
- Put together the dressing ingredients in a small bowl and pour half over the mango and potato.
- With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 min, till grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 min. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 min on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
- Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add in a sprinkling of sea salt and finely sliced mint.
- Serves 4-6.
- Reprinted from Grill!. Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson by Good Books. Used by permission. All rights reserved.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 443g | |
| Calories 331 | |
| Calories from Fat 127 | 38% |
| Total Fat 14.39g | 18% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 984mg | 28% |
| Total Carbs 51.71g | 14% |
| Dietary Fiber 8.6g | 29% |
| Sugars 27.03g | 18% |
| Protein 4.76g | 8% |
