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Yacon Salad

Home SaladYacon Salad

July 3, 2023
0 Like

- Salad
Cuisine: Americas

Prep Time

20 mins
Cook Time

N/A
Portions

4

Ingredients

2 yakon peeled & shaved into strips

1 lemon, juiced

1/2 tbsp olive oil

1 cup baby kale leaves

1 orange segmented & cut into thirds

3 tbsp fresh mint

2 tbsp fresh fennel fronds, chopped

1/4 cup roasted pumpkin seeds

1 clove garlic

1/4 tsp cumin

1/4 tsp cracked black pepper

Directions

Step1

Shave yakon and cut it into small pieces

Step2

Cover with olive oil and lemon

Step3

Add all other ingredients and toss well

Step4

Chill before serving.

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Yacon Salad

Ingredients

2 yakon peeled & shaved into strips

1 lemon, juiced

1/2 tbsp olive oil

1 cup baby kale leaves

1 orange segmented & cut into thirds

3 tbsp fresh mint

2 tbsp fresh fennel fronds, chopped

1/4 cup roasted pumpkin seeds

1 clove garlic

1/4 tsp cumin

1/4 tsp cracked black pepper

Follow The Directions

Step1

Shave yakon and cut it into small pieces

Step2

Cover with olive oil and lemon

Step3

Add all other ingredients and toss well

Step4

Chill before serving.

Recipe Contributors

City Seeds Community Garden (5) Cultivating Community (8) Dover St Community Garden (4) East Tamar Primary School Garden (5) Harmony Community Garden (6) Heritage Forest Community Garden (4) M.A.C.S Community Garden (6) Northern Suburbs Community Centre Peace of the Garden (4) Punchbowl Community Garden (5) Ravenswood Heights Primary School Community Garden (8) Russell St Community Garden (3) Taroona Neighbourhood Garden (6) UTas Inveresk Community Garden (9)

Recipe Cuisines

African (2) Americas (11) Asian (2) Australian (12) European (28) Indian (1) Mexican (1) Middle Eastern (4) Nepali (7) Pacific Islands (2)

Recipe Categories

Chutney, sauces and preserves (8)
Main dishes (30)
Salad (6)
Savoury snacks (6)
Soup (7)
Sweets (17)

Flavours of Launceston

Flavours of Launceston — an online recipe project created to educate and provide ideas for action about food security and sustainable food systems.

Thanks to Launceston City Council for supporting the project and to the local community gardens who contributed their recipes.

August 2023.

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