Sweet potato salad with green asparagus

Sweet potatoes, combined with green asparagus and our delicious HistaFood organic vegetable spread zucchini & basil, is the perfect combination. This recipe is a tasty side dish for barbecues or as a lunch. 

This recipe is 

• vegan
• suitable for a low-histamine diet 
• gluten-free 
• lactose-free 

Preparation time 

30 minutes 

Ingredients 

• 3-4 medium-sized sweet potatoes 
• 1 small red bell pepper 
• 500g green asparagus 
• 250 g lamb's lettuce 

• 3 tablespoons olive oil 
• 2 tbsp acerola juice 
• 1 jar of HistaFood organic vegetable spread zucchini & basil 
• A little fresh rosemary 
• Salt 

preparation 

• Peel the sweet potatoes and cut them into wide slices. 
• Wash the bell peppers, remove the seeds and cut into thin strips. 
• Heat a little olive oil in a coated frying pan and fry the sweet potatoes and bell peppers until cooked through. 
• Remove from heat and let cool. 
• Wash the lamb's lettuce and place it in a bowl. 
• Wash, trim, and cut the asparagus into bite-sized pieces. 
• Simmer in a pan with a little water until cooked through. 
• Remove from heat and let cool. 
• Wash and finely chop the rosemary. 
• Add sweet potatoes, bell peppers, rosemary and asparagus to the lamb's lettuce 
• Mix together olive oil, acerola juice and HistaFood organic vegetable spread zucchini & basil , season with salt and toss with the salad. 

Our HistaFood tip 

Vegan feta cheese (1) and roasted, low-histamine nuts make a perfect topping. 

Prepared with