Friday, February 6, 2009

Sweet Potato Salad with Apple and Avocado

Ingredients:
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

Directions:
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.

5 comments:

Jenny said...

Do you use this as a side salad or a full meal?

Sarah Hanson Kennedy said...

Hey Jenny! This is embarassing but I actually haven't tried this one yet. It looks delicious, and the sweet potatoes are probably pretty filling so I'd imagine you could use this as a main dish would be my guess? You're making me want to make this :)

Jenny said...

I have had it bookmarked for awhile! I am thinking of making it tonight -- will let you know how it is!

Jenny said...

Sarah -- it was tasty and we used it as a sole vegetarian meal. The one thing that I think would make this meal better, though, is to roast the sweet potatoes instead of boiling them. And the corn seems not to be that important, as far as taste. Maybe if it was fresh corn...but the frozen stuff I could have done without (but it did help me get rid of some corn!).

Jenny said...

Sarah -- I tried this one again and instead of boiling the potatoes, I cut them into the small cubes (as specified), put a little bit of olive oil, salt & pepper on them and roasted them in the oven at 425 for 20 minutes. I left out the corn completely. Then, when they were finished, I tossed them with everything else (while they were still hot/warm) for a warm salad. Very tasty, and I think a much better salad this way!

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