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Salad Recipe: Bibb Lettuce and Sweet Potatoes | The Fresh Exchange

Sliced Sweet Potato and Bibb Lettuce Salad

  • Author: Megan Gilger
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


Learn how to make a fresh, delicious sweet potato bibb lettuce salad with this easy recipe. It goes great for lunch or dinner!


1 head organic bib lettuce
1 avocado
1 small and skinny sweet potato
1 handful fresh green beans washed
1 tbsp. coconut oil
1/2 cup pumpkin seeds
1 pinch of salt

Dressing Ingredients:
2 tbsp. Apple Cider vinegar with the mother
2 tbsp. Olive Oil cold pressed
1 tbsp. Dijon Mustard
1 tbsp. Raw Local Honey
1 pinch Himalayan salt
1 tsp. toasted sesame oil
1/2 tsp. smoked paprika


  1. First, you will want to create crispy sweet potatoes. Start by slicing the potato into coins. You can do this with a mandolin, a really good peeler, or a knife. I used a peeler because I am cheap and still haven’t bought a mandolin. If you want them thicker and more substantial you can use a knife to slice the coins.


  1. Once you have the whole potato coined, place the coconut oil into a non-stick frying pan and warm the oil to the point where it all has melted but is not smoking. Turn the burner to medium/low depending on your heat consistency on your stove. 


  1. Once the heat is ready, place each sweet potato coin into the pan, make sure they have plenty of space, and don’t place them all in at once. Make sure that the moment they hit the pan the oil is hot enough that they are being “fried”. You know the sound you hear in the friers when they make french fries? Yeah, that should be happening. 
  2. Right after you drop a few in, you want to grab a few sheets of paper towel and create a place to lay them flat once they are done. The paper towel will absorb the excess oil.


  1. If you sliced them thin enough you probably won’t need to flip them. Watch them closely though, because they will burn. I know because I had that happen and set the alarms off in the house. The dogs were not happy and neither was I. 


  1. If they are thicker, flip them at this point. Once they appear done to you, take each off using tongs. Do it one by one and lie them flat onto the paper towel so that they can drain and become crispy. 


  1. When they are still a little damp, sprinkle a little bit of salt on them and thank me later.


  1. Repeat this process until all of the potatoes has been cooked. It should take about 10 minutes or so.
  2. The next thing you will want to do is mix up the dressing. I love making dressing and this one is a little feisty if I do say so myself. If you want something a little less zingy add more honey or even tahini to balance it out. I personally love it and think it balances well with the avocado.

10. To make the dressing, add all ingredients into a blender, food processor, or I use my single serve blender on my Ninja because it makes for easy cleanup. Let it process till it looks creamy and is a good orange color.

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