I threw this together to take to a party with the odds and ends in my fridge. It turned out wonderfully & will be a staple this summer for the grilling season. All your veggies, carbs & healthy fats in one place. I do love anything Greek! I am always a fan of Penzey’s, but I am sure that you can substitute your own Greek seasoning. Enjoy!
For those of you that are new to this and get confused by the lingo, with the feta, this recipe would be considered Primal, without = Paleo. Eat what makes you look, feel and perform best! We are all unique snowflakes.
Greek Sweet Potato Salad
- 2 medium sweet potatoes, peeled & diced small
- 3 medium zucchini, peeled & diced small
- 1 medium red onion, chopped
- 1 Tbsp Penzey’s Greek seasoning
- 1/2 lemon, juiced
- 1 Tbsp white balsamic vinegar (or red wine vinegar)
- 1/4 cup extra virgin olive oil
- 1/4 cup feta cheese, optional
Directions:
- Put sweet potatoes in a sauce pan and cover with water. Bring to a boil, turn heat down and simmer until they get tender (not mushy). @ 10 minutes.
- Meanwhile, mix Greek seasoning, lemon juice, vinegar & olive oil in a serving bowl. Let sit.
- Strain sweet potatoes into a colander. Throw chopped zucchini in quickly, stir and cover with a plate. Let sit for a few minutes and zucchini will be perfectly done.
- Add sweet potatoes & zucchini to serving bowl. Throw in onion & feta (if using) and toss with the dressing.
- Wonderful served room temperature or cold. Perfect side dish for a steak, burgers or grilled chicken. Enjoy!
Variations:
June 2012 – I made this dish again for a potluck. This time I roasted the sweet potatoes, used cucumber, green onions & Greek Kalamata olives. The dressing stayed the same. So yummy and delicious!
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