Yakon Salad

Jenny Smith
Jenny Smith

Yield: 4 servings

Dish: Salad

Cuisine: Salad


For salad
  • 1 Yakon
  • 1 sprig of spring onion
  • 1 celery stalk
  • Juice from half a lemon
  • 1/2 cup of raw cashew nuts
  • 1 tbsp olive oil
  • 1/2 tbsp tahini
  • 1 tsp rice vinegar
  • 1/2 cup of apple juice
  • Juice from half a lemon


  1. Peel Yakon and slice into thin slices and lay out on a flat plate
  2. Slice celery stalk into half rings and lay out over the yakon
  3. Dice spring onion into small pieces and scatter on the salad
  4. Prepare dressing by blending cashews into a powder, then blend through olive oil and tahini until a thick paste forms, add vinegar and lemon juice and blend until it emulsifies then slowly add apple juice until you get the consistency you like
  5. Pipe dressing and squeeze lemon juice from the second half over the salad

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Keywords: Yakon Salad, Yakon, Salad