芋头·红薯·黄瓜·蔓越莓沙拉（➕鸡蛋、新鲜Basil） 
Taro, Sweet Potato, Cucumber, and Cranberry Salad (with Egg and Fresh Basil)
Simple and easy to make, nutritious, light, and delicious, perfect for summer.
Taro, Sweet Potato, Cucumber, and Cranberry Salad (with Egg and Fresh Basil)
Simple and easy to make, nutritious, light, and delicious, perfect for summer.
Cooking Instructions
- 1
Cut the taro and sweet potato into small pieces.
- 2
Heat 1 1/2 tablespoons of olive oil over medium-low heat and fry until translucent and light brown (should be easily pierced with chopsticks, about 10-15 minutes). Turn off the heat and sprinkle a tiny amount of salt for basic seasoning.
- 3
Boil the egg and cut it into small pieces, sprinkling a tiny amount of salt for basic seasoning.
- 4
Roughly chop the basil leaves and dried cranberries.
- 5
Cut the cucumber into small pieces, sprinkle a tiny amount of salt for basic seasoning, and mix in a little olive oil to seal in moisture.
- 6
In a mixing bowl, first add the taro and sweet potato.
- 7
Add the cucumber and gently mix.
- 8
Add the egg and gently mix.
- 9
Add the dried cranberries.
- 10
Add black pepper and a suitable amount of salt.
- 11
Add mustard.
- 12
Drizzle in lemon juice and balsamic vinegar.
- 13
Add olive oil.
- 14
Sprinkle with chopped basil.
- 15
Gently mix everything evenly.
- 16
Done!
- 17
Perfect for summer, the taste is amazing!
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