,
7 tweets,
3 min read
Read on Twitter
Here's a present for my followers. A vegan salad I came up with one day when I wanted potato salad & didn't have any potatoes, celery, or mayo (I blame @BravelyWriting for that) on hand. So I went with what I had...Yam Salad with Lemon Dressing. I've never made potato salad since 
@BravelyWriting Peel four yams. In the salad pictured, I used golden yams, but I am in the middle of making it with regular orange-colored yams today. It doesn't matter much which you use. Cut the yams into cubes of equal size. These are about 3/4". Bring salted water to a boil, add yams, boil
@BravelyWriting Boil for about 10 minutes, so they are fork-tender, but you don't want to let them get mushy at all. Remove and strain, run under cold water to cool them quickly so they don't keep "cooking" from their own heat. Stick in the fridge to get cold.
@BravelyWriting Later...take one broccoli crown, peel the stem, and chop up into bits, crown and florets. You want them to be small (1/4" or so) because they are not cooked. Also dice one red onion (it's a bit sharper than a yellow onion, but if you don't have any on hand, use a yellow onion)
@BravelyWriting Add the zest from a lemon to the salad and mix it in, then make the salad dressing. Juice from one lemon (2 TBSP), plus 2 TBSP apple cider vinegar, and 2 TBSP olive oil, and 1 tsp of mustard. Mix this together and toss with the salad. This is a very light dressing. It might seem
@BravelyWriting like it's not enough, but it is. You don't want so much dressing that there is any liquid in the bottle of your salad, breaking it down to mush. Cover and store in fridge for an hour or more before serving so the dressing has a chance to work its magic.
@BravelyWriting Like I said earlier, I have not made potato salad since I came up with this. It's light and lemony and has such a fresh taste it is one of my favorite salads and I make it fairly often. With the purple onion, green broccoli, & the bright yellow or orange of the yams, it's pretty
