Sweet Potato and Avocado Salad

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Photography By | August 25, 2019

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

About this recipe

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.

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.

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