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Laneyscott
Salad of sweet potato with cevichedressing
Salad of sweet potato with cevichedressing
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Ingredients
Directions
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Peel the sweet potatoes and carrots. Cut them into thin slices with the food processor.
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Boil the potato and carrot for 2 minutes and drain.
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Grate the yellow skin of the lemon and squeeze out the fruit. Put the grater in a bowl. Cut the shallots into wafer-thin rings. Join the grater.
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Add 4 tbsp lemon juice and the oil. If necessary, season with salt.
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Cut the coriander leaves fine. Put half together with the chilli pepper with the grater and juice.
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Place the potato and carrot on a plate. Pour the cevichedressing over. Garnish with the pomegranate seeds and the rest of the coriander leaves. Yummy! .
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Nutrition
220Calories
Sodium2% DV50mg
Fat17% DV11g
Protein4% DV2g
Carbs9% DV26g
Fiber16% DV4g
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