Avocado is frequently featured in our Pesach kitchen. Thanks to its relatively neutral flavor, it is a perfect addition to many salads. Here is a unique combo of avocado, sweet potatoes and other treats.
Avocado, Walnut, and Caramelized Sweet Potato Salad
Recipe By Efrat Libfroind
- Cooking and Prep: 40 m
- Serves: 6
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Contains:
Ingredients (15)
Salad
Dressing
Start Cooking
Prepare the Sweet Potato Salad
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Heat oil in a medium frying pan over medium-high heat. Add sweet potato cubes and stir fry for five minutes. Add sugar, black pepper, and salt and continue stir-frying until the sweet potatoes are soft but firm.
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Remove sweet potatoes from the frying pan. Transfer the walnuts to the frying pan and sauté for two minutes.
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Cut avocado into small cubes. Transfer to a bowl and add sweet potatoes, walnuts, red onion, and cranberries.
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In a small bowl, whisk together all dressing ingredients well. Pour over salad.
Note:
This salad is best served immediately, but it can be prepared up to 24 hours in advance.
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This salad is delicious! I made some modifications, but I'm sure it's good as written, as well. I roasted the sweet potatoes rather than frying them (without the honey) and put in only one avocado. I also subbed pine nuts for the walnuts and put in much less red onion. This was easy and tasted great.Replies: -
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This salad is delicious! I made some modifications, but I'm sure it's good as written, as well. I roasted the sweet potatoes rather than frying them (without the honey) and put in only one avocado. I also subbed pine nuts for the walnuts and put in much less red onion. This was easy and tasted great.Replies:
Please
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