Cajun Sweet Potato Salad
This vibrant salad combines the flavours of sweet potato, charred corn, creamy avocado and a zingy buttermilk dressing for a moreish side dish. Great for a BBQ dinner.
Product: The Khancoban Kitchen Cajun Seasoning
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 30 mins
Gluten free
Ingredients
-
2 large sweet potatoes, peeled, halved lengthways, thickly sliced
-
1 tbsp olive oil
-
1 tbsp Cajun seasoning - khancoban kitchen
-
1 corn cob, husk and silk removed
-
80 ml buttermilk - see notes for alternative
-
75 g whole-egg mayonnaise
-
1 tbsp lime juice
-
1 avocado, stoned, peeled, cut into thin wedges
-
1 red capsicum, seeded, thinly sliced
-
1 red onion, thinly sliced
-
handful of fresh coriander
Instructions
-
Pre-heat the oven to 200c/180c fan.
-
Line a baking tray with baking paper. Combine the sweet potato, olive oil and Cajun seasoning in a large bowl. Arrange in a single layer on the lined baking tray. Bake, turning occasionally, for 30 mins until sweet potato is tender.
-
Meanwhile, heat a barbecue grill or chargrill on medium, or heat a grill pan. Cook the corn, turning, for 10 mins until lightly charred and tender. Set aside to cool.
-
Use a knife to cut down the side of the corn to release the kernels.
-
Finely chop half the coriander. Put the buttermilk, mayonnaise, lime juice and chopped coriander in a small bowl and stir to combine. Season with salt and black pepper.
-
Place sweet potato, corn, avocado, capsicum, onion and remaining coriander leaves in a large bowl. Drizzle with the buttermilk dressing and gently toss to combine. Transfer to a serving platter and serve.
Hints & tips
Buttermilk - If you don’t have buttermilk, you can also use 80 ml of normal milk, add 1 tbsp of lemon juice and let it stand for 15 minutes before using in the recipe.
Add a little extra - Crumble some feta through the salad for an extra creamy texture.
Serving suggestion - Serve this salad as a BBQ side dish or great with with crumbed chicken.
Storage - Store in the fridge for 3 days. Store any leftover buttermilk dressing in an airtight container for 3 -4 days. Not suitable for freezing.
