I find that summer foods are often a fickle thing.

With all the great produce that only comes around during the summer, cookouts are still heavily based around traditional foods: hot dogs, hamburgers, potato salad, macaroni salad, and fruit.  Quite often when I go to a family function I am left to eat fruit and attempt to chock down one of the mayo-packed salads.

If I know I’m going to a cook-out where there won’t be anything I really like, I bring a dish to share that can often serve has my main meal.  I try to incorporate some sort of nutritious vegetable  and beans all while attempting to mask the idea that this is “healthy.”


So when I saw a recipe from the New York Times that did all of that, I knew I had to try it.  Plus it incorporated sweet potatoes (which I still can’t seem to get enough.)  While the salad is fully healthy, the best part is that no one suspects that it’s vegan.  The flavors between the lime, cilantro, and roasted sweet potatoes create a taste that packs a punch (and all without mayo.)

So, if your trying to lighten up your eating this summer, don’t be afraid to take a dish to pass.  People always love having more food around!

Want to take this salad to your next picnic?  Head over to the New York Times for the recipe. The only thing I changed was the amount of olive oil used from 1/2 cup to 1/4 cup. 


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