Here is an alkalizing addition to any meal.
This salad takes advantage of edible sweet potato leaves.
They are one of the few greens that can be grown in hot weather.
Some people enjoy the flavor of these sweet potato leaves right off the bat. Other taste buds take a little time to adapt.
Tri-Color Sweet Leaf Salad
Start by blending just a few of these leaves with regular salad greens. Then you can tweak the amount of these sweet potato leaves to taste.
For you gardening people, get double duty out of your sweet potato plants by enjoying the leaves in a salad, or cooking them up. Then once the sweet potatoes themselves are mature, you can enjoy round 2 of your crop. Note: not all sweet potato varieties produce good potatoes, some, such as the purple leaf variety are only good for the leaves. – And pretty to look at too, they make a good ornamental ground cover.
Tri-Color Sweet Leaf Salad Ingredients
- 3 colors of sweet potato leaves, green, chartreuse, and purple
- Salad Greens
- Sliced Carrot
- Cherry Tomatoes
- Half of a nectarine or peach sliced
- Olive oil, vinegar, sea salt and lemon pepper for the dressing
Enjoy this salad along with some soup, or add it to any meal for an alkaline boost.