Sweet potato salad is made delish and exciting with squid and spices. Not to mention it’s an anti-inflammatory meal.
It’s a simple meal with flavor complexity. What’s not to love? 🧡
Squid is a good source of protein.
It’s a sophisticated taste.
But it’s not just for adults.
I’ve been eating squid since I was a child.
It has a chewy texture and is a little interesting with the tentacles and purplish color. So don’t be afraid to try this on your kids.
Calamari rings is an appetizer that put squid on the map for those not as daring.
What makes squid so curiously good, is not so much the flavor as it’s not as seafood strong as oysters, or even shrimp or scallops… but the unique texture that makes up for that.
It’s entertainment in your mouth.
And if you like squid without a breaded disguise, lime juice enhances the tentacle flavor best. 🦑
For the sweet potato chunks, you can camouflage a similar color spice you may know that enhances… 🍠
Turmeric balances with a dry (astringent) texture to the wetter sweet potatoes and turmeric has a distinct taste and gives a nice smokey taste.
Turmeric is an anti-inflammatory addition that gives a wood-burning vibe and smoke-punchy taste.
And the bright orange color matches along with a contrasting colorful bowl.
Orange is one of the eat-from-the-rainbow colors.
And orange sweet potatoes are loaded with beta carotene that gets converted to Vitamin A in the body. Vit A is an antioxidant (to help protect against certain cancers) and is good for hair and eyes.
Then when you enliven with a zingy lime juice and citrusy lemon pepper, you’re gonna get your healthy food energy bite that brightens your day. 🍋🟩
On top of a bed of bitter greens, that means you’re getting salty, bitter, tart, smokey and acidic tastes to wake up your taste buds that goes to your mind and moods.
If you’re looking for a flavor and dramatic texture, this is a sweet potato salad-wow to try. 🤩
Squid Sweet Potato Turmeric Salad
Ingredients
- squid
- 1 medium sweet potato
- arugula
- turmeric, to taste
- lemon pepper with black pepper and salt
- lime juice
- olive oil
- coriander, crushed
Instructions
- Cook squid according to package instructions (usually about 10 minutes on medium heat)
- Cook sweet potato in a pot of water until soft (usually about 35 minutes on medium heat). Remove skin that should easily come off. Dice sweet potato into small chunks. Then add to a pan with olive oil. Heat on medium until brown marks. Add turmeric. Let cool.
- Add a bed of arugula to the bottom of your dish or bowl. Add squid and potatoes.
- Squeeze a generous amount of lime juice all over salad.
- Add remaining spices.