Swazi Salad

For this excellent and easy-to-prep salad, blogger Sasha Martin combines Swaziland’s indigenous vegetables such as avocado, lettuce and beets in a vibrant fresh ginger dressing.

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  • Servings: 6

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  • 3 medium beets (12 ounces), scrubbed
  • 1/4 cup canola oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced peeled fresh ginger
  • Kosher salt
  • Pepper
  • 1 head of romaine lettuce (1 pound), coarsely chopped
  • 3 radishes, thinly sliced
  • 1 Hass avocado, peeled and coarsely chopped
  • 1/4 cup crushed roasted peanuts

How to make this recipe

  1. Preheat the oven to 450°. Wrap the beets in foil 
and place them on a baking sheet. Roast for about 
1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets 
into wedges.

  2. Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.

  3. In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons 
of the dressing. Transfer 
to a bowl. Top with the 
avocado and drizzle with 
the remaining dressing. Scatter the peanuts on top and serve.

Make Ahead

The roasted beets can be refrigerated 
for up to 3 days.

Contributed By Photo © Con Poulos Published May 2015

1031458 recipes/swazi-salad 2015-04-15T19:50:30+00:00 Sasha Martin salads|vegetarian|african|6|gluten-free|healthy|make-ahead|barbecue-cookout|christmas may-2015 recipes,swazi-salad 1031458

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