It isn’t a New England summer without a lobstah bake! 🦞🐚 I didn’t want to miss out on all the fun, so I made my own AIP friendly sweet potato salad.
I’ve found that if I have fun experimenting with different replacements for foods I am in a much better headspace than if I resorted to a regular boring salad while everyone else was eating delicious things.
What are some of your favorite AIP foods that replace an old favorite?
Sweet Potato Salad (AIP friendly)
- 4-5 large white sweet potatoes
- 1/2 cup full fat coconut milk or yogurt
- 1/2 cup avocado or olive oil
- 1/4 cup mustard (AIP reintro – you can sub a ripe avocado in here and then up the other seasonings for more flavor)
- 2 tbsp pickle juice
- 2 tbsp scallions
- 1 tbsp horseradish (I like mine with an extra kick, so adjust according to your taste)
- 1/2 tsp turmeric
- Salt to taste
- A bunch of fresh parsley, chopped
- Peel and dice potatoes. Put in a pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and let boil for about 10 minutes depending on your desired firmness. When done, strain then rinse with cool water.
- While the potatoes are boiling. Whisk coconut milk or yogurt, mustard, oil and pickle juice. If using avocado, mix in a blender.
- When potatoes are cooled, pour the dressing over and mix to cover the potatoes. Then add in scallions, salt, parsley, turmeric, and any other seasoning you like (if you’ve reintro’d them, cumin and paprika would be good additions).
- Let sit in the fridge for a couple hours before serving. This recipe keeps well and can be made a day or two in advance.