Sweet Potato and Avocado Salad
Ingredients15 m servings 353 cals
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 5 to 7 minutes.
- Place avocado in a bowl; add olive oil, salt-free seasoning blend, garlic powder, and black pepper and stir to coat. Gently stir sweet potato into avocado mixture; top with Parmesan cheese.
- Cook's Note:
- You could boil the sweet potatoes instead if you wanted. I prefer to leave the skin on, but you could certainly peel the sweet potato before cooking if you like.
Per Serving: 353 calories; 21.9 g fat; 38.5 g carbohydrates; 4.9 g protein; < 1 mg cholesterol; 102 mg sodium. Full nutrition
ReviewsRead all reviews 5
Pretty good! I added chopped almonds and craisins for more texture and flavor. Agree with the others who say to cut the garlic input. Or maybe use garlic salt instead of garlic powder.
This is quick and easy and the combination of flavors is surprisingly nice. The warm potato plus the cool avocado is great. It's really quick and simple and great for someone who is trying to ea...
I put a twist on it adding sweetcorn and finely chopped slices of raw carrot , switched olive oil to walnut oil and some lime to finish. Great end result , felt the base recipe needed a little k...
I agree that it is a bit heavy on the garlic powder. I think a 1/2 teaspoon would work wonderfully! Great lunch recipe though! I'll be doing this again and again.