Sweet Potato Salad

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her new tahini sweet potato salad.

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Episode Transcript

Speaker 1 (00:03):
Connoisus Corner is the place. I'm Jordan Rich. She is
a nutritionist. She's an author and a lecturer and she
comes up with great recipes for us. She's mona Dogoff
and mona Tahini sweet potato salad is what you have
on your mind.

Speaker 2 (00:13):
This is a new recipe. I just came up with
it actually this week, and it's made with a special ingredient, tahini.
And for those who don't know what tihini is, it's
basically a sesame seed butter and it has really great
anti inflammatory monounsaturated fats and also great antioxidants and also
has sam antibacterial effects. So here's the dressing. You're going
to take four tablespoons of tahini paste. Combine it with

(00:35):
a third of a cup of unsweetened almond milk, two
tablespoons of fresh lemon juice, two teaspoons of honey, one
teaspoon of minced scarlet, a quart of a teaspoon of
sea salt, and a half a teaspoon of cumin. Mix
it together. If you find it's too thick for you,
just simply add a little bit of water until your
consistency is met. Then what you're going to do for
the salad part, You're going to take two roasted sweet potatoes.

(00:57):
You're going to cut up those sweet potatoes, peel them,
make them into key tubes, coate them with a little
olive oil, and roasted four hundred degrees for about twenty
twenty five minutes. And then now you're going to assemble
the salad on a large platter. You're gonna start with
four cups of arugula, your sweet potatoes that you've just roasted,
four nectarines cut up into slices, one cup of cherry tomatoes,
one chopped cucumber, and a quart of a cup of

(01:19):
either feta or goat cheese. And then you're going to
add the delicious Taking Me dressing on top. You've got
an amazing meal.

Speaker 1 (01:25):
Indeed you do. And you can find out more always
at Mona dolgothdolgov dot com. Connosuo's corner at WBZ, Boston's
news radio