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Local time: 12:48 pm

Calabash One Love Salad

Calabash one love salad

Serving 6-8


1 lbs. local yam

1 tbs. salt

1 lbs. beet root

1 carrot (cut into julienne)

1 small cucumber (cut into julienne)

1 artichoke (cut into 4)

1 lbs. cherry tomato (cut into half)

1 lbs. organic leaves


  1. Peel, wash and cut yellow yam into cubes.

Bring water to a boil in a sauce pot, add yam and salt and boil until fork tender.

  1. Boil beetroots with skins on until fork tender, cool and peeled cut into cubes.
  2. Cut and julienne cucumber and carrots, place in cold water for 5 to 10mins.
  3. Grill marinated artichoke and cut into 4 wedges, also cherry tomatoes cut in haft.
  4. Mix all ingredients together in a small bowl with herbs dressing and served

Herb Vinaigrette


4 tablespoons white wine vinegar

2 tablespoons peeled fresh garlic

8 tablespoons freshly squeezed lemon juice

4 tablespoons chopped lemon zest

4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)

1/2 teaspoon salt

2 cups extra-virgin olive oil

2 teaspoons Dijon mustard

Freshly ground black pepper


  1. To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.