8 hours ago
Thursday, May 15, 2014
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!