Raw Yam Salad
Ingredients50 m servings 363 cals
- Mix yam, cranberries, and pecans together in a large bowl.
- Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.
- Cook's Notes:
- This salad seems to gain flavor the longer it sits. If you are serving as a side dish, prepare it first and let it chill in refrigerator for at least 30 minutes.
- Crush lavender and fennel using a mortar and pestle, or simply crush them between your fingers, or pulse through a small food processor.
Per Serving: 363 calories; 21.6 g fat; 44.1 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 8 mg sodium. Full nutrition
ReviewsRead all reviews 5
The lavender and fennel make this a delightful salad! This is colorful and tasty!
I happened to have all the ingredients on hand, so I gave it a try. The flavor profile is definitely unique, and I've never put raw sweet potatoes/yams in anything, but I actually liked it. It'...