Friday, February 6, 2009

Sweet Potato Salad with Apple and Avocado

1 pound sweet potatoes, peeled, and cut in to 1/2 inch cubes
1 cup frozen corn
1/4 cup unsalted hulled pumpkin seeds
1 medium red apple, diced
1/2 small onion, finely chopped (1/2 cup)
1/4 cup cilantro, chopped
1/4 cup lime juice
2 TBS olive oil
1/2 avocado, finely chopped

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