Sweet Potato Salad with Apple and Avocado
Recipe from Vegetarian Times

More a meal than a side dish, this potato salad gets its protein from avocado and pumpkin seeds, both good sources of essential fatty acids. Nutrient-rich corn and diced apple give it crunch. Try serving it over a bed of spinach or arugula.


Sweet Potato Salad with Apple and Avocado


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Ingredients
 
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  • 1  pound  sweet potatoes, peeled and cut into 1/2-inch cubesOn Sale
  • 1  cup  frozen cornOn Sale
  • 1/4  cup  unsalted hulled pumpkin seeds or pepitasOn Sale
  • 1    medium red apple, diced (1 cup)On Sale
  • 1/2  small  onion, finely chopped (1/2 cup)On Sale
  • 1/4  cup  chopped cilantroOn Sale
  • 1/4  cup  lime juiceOn Sale
  • 2  tablespoons  olive oilOn Sale
  • 1/2    avocado, finely dicedOn Sale

Directions
1.
Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
2.
Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.
3.
Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.

Nutrition information
Calories 179, Total Fat 9 g, Saturated Fat 1 g, Sodium 117 mg, Carbohydrate 23 g, Fiber 4 g, Protein 3 g, Sugars 8 g. Percent Daily Values are based on a 2,000 calorie diet
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