Sweet Potato, Prosciutto & Rocket Salad

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In a recent post, I shared my favourite way to roast sweet potatoes. Today, I want to show you a wonderful way to use the above mentioned sweet potatoes in a tasty, simple salad bowl. Using good quality jamon, prosciutto or roast ham and lovely fresh greens, you can have a delicious lunch, dinner or breakfast ready in no time. Ok, a little longer if you need to roast the sweet potatoes.

I’ve provided the ingredients you need for the sweet potatoes below, but you will find the instructions in this more detailed post. While you’re at it, roast a little extra so you have some leftovers to use in other meals.

This is a great breakfast recipe for those following AIP diet or avoiding eggs. My friend Ariadne introduced me to this dish and she often makes it with crispy bacon instead of ham. You can use some smoked salmon or sardines instead. The recipe below is for two people so either divide or multiply the ingredients for a larger serving.

This recipe is suitable to those following my free paleo program or a similar program like Whole30.

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Sweet Potato, Jamon & Rocket Salad

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Irena Macri
Servings: 2
Course: Salad
Cuisine: European
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Calories: 494kcal
I want to show you a wonderful way to use my recipe for roasted sweet potatoes in a tasty, simple salad bowl. Using good quality jamon, prosciutto or roast ham and lovely fresh greens, you can have a delicious lunch, dinner or breakfast ready in no time.

Ingredients 

For the sweet potatoes

  • 1 large sweet potato sliced into 1 to 2-cm circles
  • 1 tablespoon coconut oil
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • See instructions in the link provided above

For the rest

  • 100 g Spanish ham prosciutto or sliced ham, good quality
  • 2-3 cups rocket or baby spinach
  • 1 cup cucumber diced
  • Juice of 1/4 lemon
  • 1-2 tablespoons olive oil
  • Pinch of salt and pepper

Instructions

  • Prepare the roast potatoes as per my other post. You can do these the night before as they keep well in the fridge.
  • Divide between bowls with slices of ham. Toss together the rocket, cucumber, lemon juice, olive oil, salt and pepper and serve alongside the ham and sweet potatoes.

Nutrition

Calories: 494kcal | Carbohydrates: 39g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 1013mg | Potassium: 856mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24660IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 2mg
Keywords: Baked Sweet Potatoes, salad recipes, Ham recipes, Arugula, Roast Vegetables
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

2 Comments
  1. I have tried different potato and salad dishes but this sweet potato salad is very different and special recipe for me, i must try this in coming days, Home for Good Experience.

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