This bright and tasty salad combines creamy avocado with sweet potatoes for a delightful treat. It’s packed with flavor and has a lovely color that can’t be missed!
I love making this salad for picnics or quick lunches. Just mix everything together, and enjoy the creamy goodness—it’s like a hug in a bowl! 🌟
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! You can use orange, purple, or even white sweet potatoes. If you can’t find sweet potatoes, butternut squash is a great alternative.
Avocado: Look for ripe avocados for creaminess. If they’re not available, try using a bit of Greek yogurt for a tangy twist or even a diced cucumber for crunch.
Olive Oil: Extra virgin olive oil is best for flavor, but any neutral oil like canola or avocado oil works too. If you’re making it for a gathering, you might want to use a nicer olive oil for better taste.
Cilantro: This adds freshness, but if you’re not a fan, parsley works as a pleasant substitute. You can also omit it completely!
Lime Juice: Fresh is always better, but bottled lime juice will suffice. If citrus isn’t available, vinegar (like apple cider) brings brightness as well.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes adds great flavor and texture, which is essential for this salad. Here are my tips for getting them just right:
- Cut the sweet potatoes into even 1-inch pieces to ensure they cook uniformly.
- Don’t overcrowd the baking sheet. Give them space to roast, not steam.
- Turn them halfway through cooking for an even golden brown color.
- If you want extra crispiness, try broiling them for a few minutes after roasting!
Sweet Potato Salad With Avocado
Ingredients You’ll Need:
For The Salad:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 cup fresh arugula or mixed greens, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1/2 jalapeño, finely chopped (optional, for mild heat)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, plus 30 minutes for roasting the sweet potatoes. If you want to chill it before serving, add another 30 minutes. Total time: about 1 hour and 10 minutes. Perfect for a fresh and flavorful side dish or quick lunch!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, ground cumin, and a little salt and pepper. Make sure they are well coated. Now, spread the sweet potatoes out on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes, turning halfway through to ensure they cook evenly. They should be tender and lightly browned when done.
2. Allow to Cool:
Once the sweet potatoes are out of the oven, let them cool for a few minutes. This will help them keep their shape and not mash up when mixed with the other ingredients.
3. Mix the Salad:
In a large mixing bowl, combine the roasted sweet potatoes, diced avocado, finely chopped red onion, arugula or mixed greens, chopped cilantro, and jalapeño if using for some heat. This colorful combination is already looking tasty!
4. Dress the Salad:
In a small bowl, whisk together the fresh lime juice and honey or maple syrup, if you’re using it. Pour this mixture over your salad and gently toss everything together. Be careful not to mush the avocado too much; you want it to remain chunky.
5. Adjust Seasoning:
Finally, taste your salad and adjust the seasoning with more salt, pepper, or lime juice if needed. This step is important for making the flavors pop!
6. Serve:
You can serve this salad immediately, or if you have time, chill it in the fridge for about 30 minutes. This allows the flavors to meld together beautifully. Enjoy your colorful and creamy sweet potato salad with avocado!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes are recommended for their sweetness and texture, you can use regular potatoes or even roasted butternut squash as a substitute if you prefer.
Is There a Vegan Option for This Recipe?
This salad is already vegan-friendly! The honey or maple syrup is optional, and you can skip it if you desire. The salad is delicious on its own without any sweetener as well.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Since the avocado may brown slightly, you might want to squeeze a bit of fresh lime juice over it before storing to help keep it vibrant.
Can I Add Other Ingredients?
Definitely! Feel free to get creative. You can add ingredients like black beans for protein, corn for sweetness, or feta cheese for a salty kick. Just be mindful to balance the flavors!