Thursday, May 15, 2014

Sweet Potato & Avocado Salad

I heart avocado.

I have paired avocado with almost everything.

I have eaten them with eggs; cottage cheese; brussels sprouts; oranges, you name it.

Now it's time to pair it with a sweet potato.

A leftover sweet potato, preferably, so I don't have to wait an hour and then another few hours for it to cool!

This is SO GOOD and so simple.

It's really healthy and I have even eaten it for breakfast.

If you are going to make this salad (and I suggest you do), bake the sweet potato the night before, so it's cooked and cooled and ready to go the next day, makes life so much easier.
You can also roast cut up sweet potato if you like, and serve it warm, it's amazing this way too.

Sweet Potato & Avocado Salad:

2 medium sweet potatoes, cooked and cooled, cut into 1" pieces
sea salt and pepper
2 large avocados, cut into 1" pieces
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped (optional)
handful fresh cilantro, chopped
juice of a lime or lemon
1 tsp honey
2 tbsp olive oil

Mix the lemon/lime juice, honey and olive oil, and set aside.

In a bowl, gently toss the diced sweet potatoes with the diced avocado and onion (and jalapeno if using).
Season w/ sea salt & pepper.

Drizzle the dressing over the salad and gently combine.
Top with chopped cilantro and enjoy!


Natalia B said...

I'm really loving these healthy recipes you've been posting this spring. I eat half an avocado every day and always look for new ways to make dishes with it. We always have baked sweet potatoes at our house, as I generally make a batch to eat through the week. Can't wait to try this colorful dish!

Jennifer said...

I love this happy you are posting so many healthy recipes lately (but I have a feeling you are going to sneak in a cake on Friday!).