Wild Rice & Sweet Potato Salad

Elena Holmes, Nutritionist

The recipe day again! Very simple to prepare, filling, colourful, and tasty salad. I do not use a stock cube, but add spices and herbs (turmeric, curry, black pepper, cumin, as well as chervil) instead – thus it is easier to control the quantity of salt used and we get an extra taste and health benefits from phytochemicals in the spices. And (you know by now how much I love legumes, don't you?) you can add extra protein and other important nutrients by adding a cup of cooked chickpeas, beans or lentils – any type you like or mixed.


Wild rice and sweet potato salad

Institute for Optimum Nutrition recipe

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