This Paleo AIP White Sweet Potato Salad is nightshade-free, egg-free, & has an easy Autoimmune Protocol reintroduction option!
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Say goodbye to nightshade and egg allergies with this mouthwatering salad recipe! Living with food intolerances and allergies can be challenging, especially when it comes to finding delicious and healthy recipes that won’t trigger a reaction.
In this blog post, we will explore the importance of finding allergy-friendly recipes and introduce a delicious cold salad recipe that is Autoimmune Protocol (AIP) compliant and perfect for those with nightshade and egg allergies!
Understanding Nightshade and Egg Allergies
Nightshade allergies and intolerances are types of food reactions that affect some people who are sensitive to certain plants in the Solanaceae family. These include tomatoes, potatoes, peppers, and eggplants. Symptoms of nightshade allergies and intolerances can range from mild to severe and may include hives, itching, swelling, joint pain, and difficulty breathing.
Egg allergies and intolerances are other common food reactions that can affect people. Symptoms of egg allergies can include skin reactions, digestive issues, and respiratory problems. Eggs are found in many prepared foods, including baked goods, sauces, and dressings.
Tips for Customizing the Salad to Suit Your Tastes
This Paleo AIP White Sweet Potato Salad recipe is very versatile and can be customized to suit your tastes or dietary needs. You can add or remove ingredients as desired or adjust the dressing to your liking.
Serving Suggestions for the AIP Potato Salad
This salad makes a great side dish for lunch or dinner that can be served with grilled meats, meatloaf, or burgers.
You can also pack it up for a healthy on-the-go lunch option and serve it with some AIP compliant deli meats and sliced veggies.
How to Store Leftovers of the Salad
Leftovers of this salad can be stored for up to three days in the fridge. Be sure to use an airtight container and give it a good stir before serving.
Other Allergy-Friendly, AIP Salad Recipes to Try
Here are some of my favorite salads, dressings, and recipe roundups that I know you’ll love too:
Paleo AIP Low-FODMAP Salad Dressing or Marinade
Paleo AIP Salad Dressing Roundup
AIP Chilled Zucchini Pasta Salad (Paleo, Whole30, Keto)
Let’s Be Pals on Social Media!
I hope you enjoy this delicious Paleo AIP White Sweet Potato Salad! If you make the recipe below, please take a snapshot and tag me on social media @itsallaboutaip – I’d love to see what you’re whipping up in the kitchen!!
Looking for More Allergy-Friendly Recipes Like this Paleo AIP White Sweet Potato Salad?
Living with food intolerances or temporarily avoiding potential food triggers doesn’t mean you have to sacrifice flavor or nutrition in your diet! Be sure to check out my blog archives for a bounty of delicious allergy-friendly recipes that are sure to please!
Remember to always read food labels carefully and be aware of the ingredients in your food to avoid allergens. With some creativity and experimentation in the kitchen, you can discover new foods and recipes that you love while keeping your allergies and food intolerances under control.
Paleo AIP White Sweet Potato Salad (Nightshade-Free, Egg-Free)
Ingredients
SALAD
- 4 large white sweet potatoes peeled and cubed
- 2 Tbsp refined avocado or olive oil
- Sea salt to taste
- 1 sweet onion diced
- ½ bunch fresh parsley chopped
DRESSING
- 1 6.34 oz package steamed artichoke hearts additive-free or 1 cup frozen artichoke hearts, thawed
- 2 Tbsp refined avocado or olive oil
- 2 Tbsp white wine vinegar
- 1 tablespoon honey optional
- Sea salt to taste
GARNISH
- ¼ cup sliced fresh chives
Instructions
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Heat oven to 400 F. Line a large baking sheet with parchment paper if desired.
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Spread the sweet potato cubes on a baking sheet and drizzle with 2 Tbsp olive oil. Season with salt.
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Roast the sweet potatoes for about 20 minutes or until tender and lightly browned. Remove from the oven and cool to room temperature.
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In a large bowl, combine the cooled roasted sweet potatoes, onion, and parsley. Set aside.
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In a blender or food processor, puree together the DRESSING ingredients. Taste and adjust seasonings to your liking. (This will resemble the flavor and texture of mayonnaise.)
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Pour the dressing over the sweet potato mixture and toss to coat.
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Serve immediately or refrigerate until ready to serve.
Recipe Notes
REINTRODUCTION OPTION: If you have successfully reintroduced eggs and egg whites, use Primal Kitchen Avocado Oil Mayo in place of the DRESSING.
PRODUCTS USED IN THE RECIPE:
