🥗 Tropical Yam Salad with Mango and Avocado 🍠🥭🥑

THE Tropical Yam Salad It's more than just a recipe — it's an explosion of colors, health and Brazilianness! 🌈🇧🇷

Ideal for hot days or light meals, it combines the power of yam 🍠 with the freshness of mango 🥭 and the creaminess of avocado 🥑, creating a nutritious, comforting and tropical experience.

A light, vegan and 100% functional dish for those looking for health without sacrificing flavor!

📋 Recipe Information

🍴 Ingredients🌿 Tropical Yam Salad

• 🍠 2 medium yams, peeled and cut into cubes
  👉 Substitute: sweet potato for a sweeter touch and different texture
• 🥭 1 ripe mango, cut into cubes
  👉 Substitute: pineapple for a more tart flavor
• 🥑 1 avocado, sliced
• 🌱 1 cup fresh arugula
• 🟣 1/2 cup shredded red cabbage
• 🥥 1/4 cup freshly grated coconut
• 🌰 2 tablespoons chopped Brazil nuts
• 🍋 Juice of 1 lemon
• 🫒 2 tablespoons extra virgin olive oil
• 🧂 Salt and black pepper to taste

💡 Golden tip: Add mint or coriander leaves for an even more aromatic and refreshing touch!

👩‍🍳 Detailed Preparation Method

1. Cooking the Yam 🍠
In a saucepan, cover the yam cubes with water and add a pinch of salt. Cook for 15 minutes or until soft. Drain and set aside to cool.

2. Prepare the Ingredients 🥭🥑
While the yam is cooling, cut the mango and avocado. Wash the arugula and red cabbage well and dry carefully.

3. Assembling the Salad 🥗
In a large bowl, combine yams, mango, avocado, arugula, and cabbage. Toss gently to maintain the integrity of the ingredients.

4. Prepare the Sauce 🍋🫒
Mix lemon juice, olive oil, salt and pepper in a small jar. Adjust seasoning to taste.

5. Finalization ✨
Pour the dressing over the salad and toss lightly. Top with fresh coconut and Brazil nuts. Serve immediately! 😋

🧠 Alternative and Creative Versions 🌍

Want to vary or adapt the recipe to what you have at home? Here are some ideas:

• 🥔 Replace the yam with sweet potato or cassava for a sweeter flavor and softer texture.
• 🍍 Use pineapple instead of mango to bring more acidity and freshness.
• 🌶️ Add mild peppers like chili peppers for a spicy touch.
• 🧄 A drizzle of olive oil with crushed garlic can enhance the flavor of the sauce.

This recipe is a perfect base for customizations — let your creativity run wild! 🎨

🧬 Nutritional Benefits and Energy Value

This recipe is rich in:

• ✅ Fibers (yam, mango, arugula)
• ✅ Vitamins C and E (mango, avocado)
• ✅ Fats good (avocado, Brazil nuts)
• ✅ Important minerals such as magnesium and iron

📊 Approximate calorific value: 234 kcal per serving

⚠️ Common Recipe Mistakes (And How to Avoid Them!) 😅

• ❌ Overcooking the yam – This leaves a pasty texture. Cook only until soft!
• ❌ Use very ripe avocado – It breaks down in the mixture and turns into mush. Choose firm avocados!
• ❌ Assemble the salad with ingredients still warm – This can wilt the arugula. Let everything cool!
• ❌ Overdoing the sauce – Keep it light and balanced so as not to overshadow the natural flavors.

🥄 Storage and Conservation

Store the assembled salad for a maximum of 24 hours in the refrigerator, preferably without the sauce.
Separating the ingredients helps maintain texture and freshness. The sauce can be stored in a sealed jar for up to 3 days! 🧊

📚 Recipe History 🍃

This recipe was born on a summer Sunday, when I went to the local market to get fresh ingredients, inspired by my grandmother's stories about the properties of yam.

She said that nothing is better for the body than food made with ingredients “from the earth” and combined wisely. 🌿✨

While watching the golden mangoes and yams shining on the stall, the idea came to me to mix tradition with a modern tropical touch. The Tropical Yam Salad is just that: emotional memory, health and flavor in one dish. ❤️

📣 Liked this tropical salad? 🍽️ So share it with those who love real food and want a healthier life! Tag us on Instagram @reeduacaoalimentar.com with your version! 💚