Sweet Potato Greek Salad
30 minutes
4+
Introduction
When my husband and I visited Greece on the way to the Maldives in 2018, I fell in love with the Horiatiki (Greek Salad). I loved the way the name rolled off my tongue, and the ingredients were so simple, fresh, and full of flavor. Ever since, I make a Greek Salad a few times a month, personalizing it with new seasonal ingredients like watermelon, jalapeno, or potatoes. So, when I saw sweet potatoes listed under foods to ramp up in my diet (recommended by my doula) to assist with my baby's way into the world without medical intervention, a Sweet Potato Greek Salad came quickly to mind.
Why sweet potatoes? Sweet potatoes have been linked to support the labor process, because they can stimulate an increased production of our body's own estrogens, oxytocin, and prostaglandins similar how synthetic drugs medically induce women today.
How to make:
Preheat grill to 450 degrees. Lightly toss sweet potatoes in olive oil and salt (separate from ingredients listed above.) Once grill is heated, place sweet potato circles on grill. Cook for five minutes on both sides or until grill marks are well defined. Combine all dressing ingredients together in separate medium sized jar. Combine all salad ingredients together in one large bowl. Serve with dressing on the side or mix together ahead of time.
Ingredients:
Greek Salad
1 cucumber, chopped
2-3 tomatoes, chopped (or one handful of cherry tomatoes)
1/2 red onion, julienned
1 cup of pitted kalamata olives
1 small handful of cilantro, finely chopped
2 small sweet potatoes, sliced in 1/2 inch circles
1 cup of feta cheese
Dressing
1/4 cup of EVOO
1/4 cup of red wine vinegar
1 tablespoon of Dijon mustard
Juice from one lemon (add zest for extra brightness)
1 clove of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of salt
1 teaspoon of pepper