Honestly, this is not a “healthier alternative” to potato salad. It tasted very different, it isvery fresh, light and zesty! With that said, it will however pair beautifully with anything you would usually enjoy a traditional potato salad with. It would work really well with anything from the ocean too. It tastes like spring.



Course Brunch, Lunch, Salad
Cuisine Seasonal
Keyword cauliflower, lemon, sugar snap peas, sweet potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Tammy Montgomery



  • 4 sweet potatoes around 800g - cubed
  • 1 head cauliflower cut into florets, stem reserved
  • 1 punnet mange tout peas sliced lengthways
  • 1 red onion diced


  • 200 ml plain, yoghurt
  • 150 g good quality mayonnaise
  • 2 tbls capers chopped
  • 1 handful mint leaves chopped
  • 2 lemons zest of 2 and juice of 1
  • 2 tbls strong mustard
  • salt and black pepper to taste


  • 1/2 c rice wine vinegar or another good quality vinegar
  • 1 lemon juice
  • 1/4 c sugar
  • 2 tsp salt
  • 2 spring onions
  • 1 cauliflower stem sliced thinly



  • Combine rice wine vinegar, lemon juice, sugar & salt in a bowl. Submerge spring onion & cauliflower stem in the pickling liquid.
  • Set aside. *I like to put the pickling liquid and veggies in a zip lock bag, remove the air and seal.


  • Add the sweet potato cubes to a pot of boiling water. Boil until the cubes are just tender, check at 15 mins.
  • Boil the cauliflower florets until just tender, about 5 – 10 minutes. Set cauliflower and sweet potato aside at room temperature until needed.


  • Combine the cream, mayonnaise, capers, mint, mustard and lemon zest in a bowl, gradually add freshly squeezed lemon juice, whilst whisking.

To Assemble

  • Toss the vegetables on a serving platter, drizzle with the dressing & top with the pickle. Taste and season accordingly. I added a few chilli flakes for colour and bite. Bon Appétit

Kale & Avocado Pear Salad

Kale & Avocado Pear Salad

Kale has been hailed as the most nutritiously dense vegetable. Unfortunately, it is just as well known for being one of the least palatable. Here is a salad for the haters to try. Spend a little time and extra care in massaging the kale, by doing so you will break down the fibres, and be well rewarded for your efforts. 

Use left over butternut, to make this a quick weeknight meal. If you are unsure about freezing cooked butternut, head over to this link, to learn more.


8 Cups Rocket or 6 Cups Wild Rocket
2 Cups Kale
1 large or 2 small Avocado Pears
2 Carrots thinly sliced 
3/4 Cup Butternut, chopped & cooked 
1 Apple 
100g Chorizo Sausage
1 Cup Croutons or a handful of Roasted Butternut Seeds 



1 tbsp Dijon mustard
1/8 tsp Sugar
3 Tbsp. Lemon Juice
Spring Onion, chopped finely



Wash all salad ingredients. 

Chop the kale and place in a bowl filled with water. “Knead” or massage the kale until it turns bright green. 

 Finely slice carrot, apple, chorizo and cut avocado into cubes. 

If you are not using leftover, roasted butternut, follow this link to learn how to peel butternut the easy way. once peeled and chopped, steam or roast until tender. 

In a salad bowl, combine kale, rocket, avocado, carrots, butternut, apple, and chorizo.


Whisk all dressing ingredients together. 

Drizzle over salad and top with croutons or roasted butternut seeds.