Salads
This camote tops salad transforms humble sweet potato greens into a creamy, herb-infused dish that celebrates Filipino flavors with modern flair. The tender, slightly bitter leaves pair beautifully with rich dressings and crunchy toppings, creating a salad that’s both nourishing and restaurant-worthy.
I’ve perfected this recipe to highlight the natural sweetness of camote tops while balancing their earthy notes with bright, fresh ingredients.
The foundation of this salad lies in proper preparation—thoroughly washing the greens to remove any grit, then massaging them with a zesty dressing to soften their texture.
A creamy base of yogurt or tahini blends seamlessly with garlic, lemon, and fresh herbs like cilantro or mint, while toasted nuts or crispy chickpeas add satisfying crunch. This dish is as versatile as it is delicious, making it perfect for weeknight dinners or special occasions.
What sets this salad apart is its ability to shine as a standalone vegetarian meal or as a vibrant side. The dressing clings to the greens, creating a harmonious bite with every forkful, while optional protein additions like marinated tofu or grilled shrimp elevate it further.
It’s a celebration of camote tops—a often-overlooked ingredient—that proves even humble greens can be the star of the plate.
Whether you’re introducing Filipino cuisine to your table or simply craving a fresh, nutrient-packed salad, this recipe delivers. Ready in under 30 minutes, it’s a foolproof way to turn a simple ingredient into something extraordinary. Let’s get cooking!
Ingredients for camote tops salad
Fresh camote tops and creamy yogurt blend with toasted nuts and zesty herbs for this restaurant-worthy Filipino-inspired salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Camote Tops (Sweet Potato Greens) 🥔 | 6 cups | Fresh, stems removed, washed thoroughly |
| Plain Greek Yogurt 🥛 | ½ cup | Full-fat for creaminess, unsweetened |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety preferred |
| Fresh Garlic Cloves 🧄 | 3 cloves | Minced finely for subtle flavor |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, strained |
| Fresh Cilantro Leaves 🌿 | ½ cup | Chopped, stems removed |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, for brightness |
| Raw Cashews 🥜 | ½ cup | Toasted, for creamy crunch |
| Toasted Sesame Seeds 🌰 | 1 tbsp | For nutty depth |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For subtle heat |
| Crispy Chickpeas 🥜 | ½ cup | Store-bought or homemade |
| Red Onion 🧅 | ¼ whole | Thinly sliced, for sharp contrast |
| Lime Wedges 🍋 | 2 whole | For serving, fresh zest optional |
The camote tops are the star—look for vibrant green leaves at Asian markets or specialty grocers like H Mart or Whole Foods. If you can't find them, substitute with young spinach or Swiss chard, but they won't have the same sweet, earthy depth. The yogurt should be thick and tangy; Fage or Siggi's work best. For authentic flavor, toast the cashews in a dry pan until golden—this enhances their nutty profile. Fresh herbs are non-negotiable here; dried won't give the same bright, aromatic punch.
No Greek yogurt? Coconut yogurt or tahini thinned with lemon works beautifully for a dairy-free version. Short on cilantro? Fresh basil or parsley at half the amount bridges the flavor gap. The chickpeas can be swapped for toasted pumpkin seeds or crushed peanuts if you prefer a different texture. For extra richness, add a drizzle of Filipino-style chili crisp (like Sriracha mixed with toasted garlic) at the end. The red onion adds necessary bite—if you dislike raw onions, quickly sauté the slices in olive oil until just softened.
Store camote tops in a sealed container with a damp paper towel for up to 3 days—they wilt fast, so prep the dressing and toppings ahead. The dressing keeps for 5 days in the fridge, but the herbs should be added fresh before serving. For meal prep, store components separately and assemble just before eating. This salad shines best at room temperature, so let it sit for 10 minutes before serving to meld the flavors. Garnish with lime wedges for that final bright pop of acidity.
Why You'll Love This Recipe
- No-Waste Magic: I swear by this salad because it turns something you’d usually toss into something ridiculously good. Those camote tops? They’re the star—earthy, slightly bitter, and packed with nutrients—but when tossed with garlic and olive oil, they sing.
- Creamy Tang Twist: That Greek yogurt dressing is the secret sauce. It’s not just vinaigrette—it’s bright, thick, and tangy, cutting through the greens like a lemon kiss. Honestly, I’ll take this over ranch any day.
- Lunchbox Hero: Between us, this keeps perfectly for days in the fridge. Pack it for work, toss it in a bento box, or serve it alongside grilled chicken. It’s my go-to when I need something fresh but won’t spoil by noon.
- Pocketbook Victory: Sweet potato greens are cheap, and this recipe stretches a little yogurt far. No fancy ingredients, just real flavor—plus, you’re using the whole plant. That’s savings with a side of satisfaction.
Step-by-step instructions for camote tops salad
Transform earthy sweet potato greens into a vibrant, creamy salad bursting with herbaceous brightness.
Blanch and Prepare the Camote Tops
Bring a large pot of salted water to a rolling boil. Add the 6 cups of camote tops (sweet potato greens) and blanch for exactly 30 seconds—just enough to soften the leaves without turning them mushy. Immediately drain and plunge into an ice bath to stop the cooking process and preserve their vibrant green color.
Drain thoroughly and squeeze out any excess water using clean kitchen towels. This step is crucial for achieving the perfect texture—you want the greens to be tender but still retain some bite. Once fully drained, transfer the greens to a large mixing bowl and set aside. The leaves should look wilted but still bright, not limp or darkened.
Toast the Cashews and Prepare the Dressing Base
In a dry skillet over medium heat, toast the 0.5 cup of raw cashews for 3-4 minutes, stirring constantly until they turn a light golden brown and release their nutty aroma. Transfer to a plate to cool while you prepare the dressing components.
In a small bowl, whisk together the 0.5 cup of plain Greek yogurt, 0.25 cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, and the 3 minced garlic cloves. Season with the 0.5 teaspoon of diamond crystal kosher salt and 0.25 teaspoon of freshly ground black pepper. The mixture should be smooth and slightly thick—this will be the foundation of your creamy dressing.
Combine Dressing with Herbs and Crunch Elements
Add the cooled toasted cashews, 0.5 cup of chopped fresh cilantro leaves, and 0.25 cup of chopped fresh mint leaves to the dressing mixture. Stir well to combine, allowing the herbs to infuse their vibrant flavors into the creamy base. The color should now be a lush, herbaceous green with flecks of toasted cashews visible throughout.
In a separate small bowl, toss together the 0.5 cup of crispy chickpeas, 1 tablespoon of toasted sesame seeds, and the thinly sliced 0.25 whole red onion. This crunchy trio will provide the perfect textural contrast to the creamy salad. Keep these separate from the dressing for now—they'll be added just before serving to maintain their crispness.
Assemble the Salad with Perfect Texture Balance
Add the prepared camote tops to the dressing mixture and gently toss with tongs until every leaf is evenly coated. The salad should look vibrant and glossy, with the creamy dressing clinging to each leaf. Taste and adjust seasoning if needed—you may want to add a touch more lemon juice or salt to enhance the flavors.
Just before serving, divide the dressed camote tops among 4 bowls. Top each portion with a generous sprinkle of the crispy chickpea mixture, ensuring each serving gets its share of crunchy elements. The contrast between the creamy dressing, tender greens, and crispy toppings is what makes this salad truly exceptional.
Finish with Fresh Lime and Immediate Serving
Serve the salad immediately with the 2 whole lime wedges on the side. The bright acidity of the lime will cut through the richness of the dressing and complement the earthy sweetness of the camote tops. Encourage guests to squeeze fresh lime juice over their portions just before eating to enhance the flavors.
This salad shines when served immediately, as the crispy toppings lose their crunch over time. The creamy herb dressing will begin to meld with the greens, creating a harmonious blend of textures and flavors that's both refreshing and satisfying. Enjoy this vibrant dish as a light lunch or refreshing side course.
Pro Tips For Making Camote Tops Salad
- Wilt Greens Fast: Dump the camote tops into a large pot with just enough water to coat the bottom—about 1 cup—and bring to a rolling boil. Turn off the heat immediately and cover with a lid. The trapped steam wilts them in 3-4 minutes, not the 10+ minutes you’d waste simmering. (Yes, even if you’re impatient like me.)
- Pulse Garlic Coarse: Skip mincing garlic—pulse 3-4 cloves in a food processor until they’re chunky, not paste. This keeps the dressing from tasting like a garlic factory while still delivering that punchy flavor. I learned this the hard way when my first batch turned into garlic-flavored yogurt.
- Acidify the Yogurt: Mix 1 tablespoon of lemon juice into the Greek yogurt before adding the olive oil. This stabilizes the dressing and prevents it from splitting later. I used to add the acid last, and half the time, my dressing looked like a broken emulsion.
- Shock Greens Cold: Drain the wilted camote tops and immediately plunge them into an ice bath for 2 minutes. This stops the cooking process, keeps the color vibrant, and makes them crisp-tender instead of soggy. (Your future self will thank you.)
Flavor customization for this recipe
Sweet and Spicy Twist
Add a kick with 1 tablespoon of sambal oelek or Filipino chili crisp to the dressing for a sweet-spicy balance. The heat complements the earthy camote tops beautifully. For extra depth, mix in 1 teaspoon of grated ginger with the garlic for a zesty, aromatic punch.
This variation is perfect for those who love bold flavors and a little heat. 🌶️
Citrusy Lime-Garlic Dressing
Boost the brightness by doubling the lime juice to 4 tablespoons and adding 1 tablespoon of lime zest to the dressing. The extra acidity cuts through the richness of the yogurt and enhances the natural sweetness of the camote tops.
For a tangier profile, swap half the yogurt for plain coconut yogurt—it adds a tropical twist. 🍋
Nutty Tahini Swap
Replace the Greek yogurt with 0.5 cup tahini thinned with 2 tablespoons of water and 1 tablespoon of lemon juice for a dairy-free, nutty dressing. Add 1 teaspoon of maple syrup to balance the earthiness of the tahini. This version is creamy, rich, and packed with plant-based protein. ✨
Smoky Grilled Onion
Swap the raw red onion for grilled red onion slices charred on a gas grill or skillet. The smoky flavor adds a whole new dimension to the salad. Brush the onions with 1 teaspoon of olive oil and grill for 2-3 minutes per side until tender and slightly caramelized.
This works especially well with the sweet-spicy dressing. 🔥
Herb Variations
Swap out cilantro and mint for other fresh herbs based on what you have. Try 0.5 cup of chopped Thai basil for a licorice-like depth or 0.5 cup of dill for a bright, grassy note.
For a more traditional Filipino touch, add 0.25 cup of chopped chives or green onions. Each herb brings a unique flavor profile to the dish. 🌿
Protein Additions
Elevate this salad to a full meal by adding protein. Try ½ cup of marinated grilled tofu (cubed and tossed in soy sauce and garlic), ½ cup of shredded rotisserie chicken, or ¼ cup of crispy baked tempeh.
For seafood lovers, add ½ cup of cooked shrimp sautéed with garlic and a pinch of salt. These additions keep the salad hearty and satisfying. 💪
Nutrition facts
Frequently asked questions
What if I can't find camote tops at my local store?
No worries! You can substitute with young spinach, Swiss chard, or even kale—though they won't have the same sweet, earthy depth. For a closer match, try mustard greens or collard greens, which have a slightly bitter profile similar to camote tops. If you're feeling adventurous, check Asian markets or specialty grocers—they often carry this ingredient.
Can I make this salad ahead of time?
Yes, but with a few key adjustments. Prep the dressing and toppings separately, then store them in airtight containers in the fridge for up to 2 days. Keep the camote tops raw until ready to serve—blanching them just before tossing preserves their texture. Assemble the salad 10 minutes before serving to let the flavors meld, and always add the crispy chickpeas and sesame seeds last to maintain their crunch.
How do I remove the bitter taste from camote tops?
The bitterness comes from the stems—always remove them before using the leaves. For extra mildness, blanch the greens for just 20-30 seconds, then immediately shock them in ice water. The creamy yogurt dressing also helps balance any lingering bitterness. If the greens still taste too strong, add 1 extra tablespoon of lemon juice to brighten the flavor.
Is this salad gluten-free?
This recipe is naturally gluten-free as long as you use certified gluten-free ingredients. Double-check your crispy chickpeas (some brands contain gluten) and ensure your sesame seeds are processed in a gluten-free facility. The dressing ingredients—yogurt, olive oil, and herbs—are all safe for gluten-free diets. For extra safety, make your own chickpeas by roasting them at home.
What's the best way to store leftover camote tops?
Store fresh camote tops in a sealed container with a damp paper towel to maintain moisture for up to 3 days in the fridge. For longer storage, blanch them first (as in the recipe), then freeze in a single layer before transferring to a freezer bag. Thaw in the fridge overnight before using in salads or stir-fries. Avoid washing them before freezing—excess moisture causes ice crystals.