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Salad Cup

A vibrant collection of salad cups 🌈 filled with creamy sweet potatoes, taro, avocado, and crunchy nuts 🥑🥔🌰, all served in charming waffle cones. Perfect for a healthy, eye-catching treat ✨ with floral toppings 🌸 and delightful textures in every bite!

Created by:
25 mins
Easy
2 SERVERS
0%

PREP TIME

15 mins

0%

COOK TIME

10 mins

0%

TOTAL TIME

25 mins

Ingredients

Purple Sweet Potato & Taro Hazelnut Salad

Walnut Pumpkin Salad

Creamy Sweet Potato & Pecan Salad

Avocado Potato Pistachio Salad

Method

  1. Purple Sweet Potato & Taro Hazelnut Salad Cup

    1. Steam 250g purple sweet potato and 250g taro, then mash together into a smooth paste. Adjust consistency with coconut milk.
    2.  Mix in dried cranberries and hazelnuts, then transfer to salad cups.
    3. Decorate with waffle cone pieces, hazelnuts, and blue cornflower petals. Drizzle with a bit of coconut milk.

    Walnut Pumpkin Salad Cup

    1. Steam 300g pumpkin and 250g potatoes, then mix with 60g cream cheese while warm. Season with sea salt and black pepper.
    2. Slice kabocha pumpkin, coat with olive oil, sprinkle with black pepper and sea salt. Roast at 200°C for 10 minutes on each side.
    3. Mix crushed walnuts into the mashed pumpkin-potato mixture and scoop into salad cups.
    4. Top with roasted kabocha slices and decorate with crushed walnuts and waffle cone pieces.

    Creamy Sweet Potato & Pecan Salad Cup

    1. Steam 500g sweet potatoes, then mix with milk and honey until creamy. Stir in chopped pecans.
    2. Scoop the creamy sweet potato mixture into salad cups.
    3. Garnish with crushed pecans, cranberries, chamomile flowers, and waffle cone pieces.

    Avocado Potato Pistachio Salad Cup

    1. Steam 400g potatoes, then mash with one avocado. Add lemon juice, sea salt, and black pepper to taste.
    2. Mix in pistachio paste and crushed pistachios until combined.
    3. Scoop the avocado-potato mixture into salad cups. Top with avocado slices and sprinkle with crushed pistachios. Decorate with mint leaves and waffle cone pieces.

Ingredients

Purple Sweet Potato & Taro Hazelnut Salad

Walnut Pumpkin Salad

Creamy Sweet Potato & Pecan Salad

Avocado Potato Pistachio Salad

Method

  1. Purple Sweet Potato & Taro Hazelnut Salad Cup

    1. Steam 250g purple sweet potato and 250g taro, then mash together into a smooth paste. Adjust consistency with coconut milk.
    2.  Mix in dried cranberries and hazelnuts, then transfer to salad cups.
    3. Decorate with waffle cone pieces, hazelnuts, and blue cornflower petals. Drizzle with a bit of coconut milk.

    Walnut Pumpkin Salad Cup

    1. Steam 300g pumpkin and 250g potatoes, then mix with 60g cream cheese while warm. Season with sea salt and black pepper.
    2. Slice kabocha pumpkin, coat with olive oil, sprinkle with black pepper and sea salt. Roast at 200°C for 10 minutes on each side.
    3. Mix crushed walnuts into the mashed pumpkin-potato mixture and scoop into salad cups.
    4. Top with roasted kabocha slices and decorate with crushed walnuts and waffle cone pieces.

    Creamy Sweet Potato & Pecan Salad Cup

    1. Steam 500g sweet potatoes, then mix with milk and honey until creamy. Stir in chopped pecans.
    2. Scoop the creamy sweet potato mixture into salad cups.
    3. Garnish with crushed pecans, cranberries, chamomile flowers, and waffle cone pieces.

    Avocado Potato Pistachio Salad Cup

    1. Steam 400g potatoes, then mash with one avocado. Add lemon juice, sea salt, and black pepper to taste.
    2. Mix in pistachio paste and crushed pistachios until combined.
    3. Scoop the avocado-potato mixture into salad cups. Top with avocado slices and sprinkle with crushed pistachios. Decorate with mint leaves and waffle cone pieces.

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