Yam Leaves Salad | FoodieAtlas

Ingredients

2 cups yam leaves, washed and stems removed (or substitute with spinach or kale)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup cucumber, sliced
1/4 cup bell pepper, chopped
1 avocado, diced
1/4 cup roasted peanuts or cashews (optional, for crunch)
2 tablespoons olive oil
1 tablespoon lemon juice or vinegar
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Fresh herbs (such as cilantro or parsley) for garnish

Instructions

Prepare the Yam Leaves

If using yam leaves, bring a pot of water to a boil. Add the yam leaves and cook for 1-2 minutes until wilted. Drain and immediately transfer the leaves to a bowl of ice water to stop the cooking process. Drain well and pat dry.

If using spinach or kale, rinse and dry the leaves thoroughly.

Prepare the Salad

In a large bowl, combine the yam leaves (or spinach/kale), cherry tomatoes, red onion, cucumber, bell pepper, and avocado.

Prepare the Dressing

In a small bowl, whisk together the olive oil, lemon juice (or vinegar), honey (or maple syrup), salt, and black pepper until well combined.

Assemble the Salad

Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

Sprinkle roasted peanuts or cashews on top if using.

Garnish with fresh herbs.