Sweet Potato and Avocado Salad
Ingredients
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon kosher salt
- 1 large, ripe Florida avocado, cut into 1-inch chunks
- ½ cup cotija cheese, grated
Lime Vinaigrette
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- ½ cup cilantro, chopped
- ½ cup scallions, chopped
- ½ jalapeno pepper, minced finely, if desired
Instructions
- Fill a large saucepan with water and bring to a boil. Add salt and sweet potato chunks. Boil for 15-18 minutes until tender on the outside but not mushy. Drain and cool. Place in large bowl. Meanwhile, make vinaigrette: Whisk together olive oil, lime juice, salt and pepper. Whisk in cilantro, scallions and jalapeno. Pour vinaigrette over and gently mix. Top with cotija cheese and serve.
Notes
Serves 4 Choose avocados are on the firm side – Donnie, Simmonds and Russell are some of the early-season Florida varieties. Cotija cheese, slightly salty, is similar to Parmesan cheese.
