Avocado, Walnut, and Caramelized Sweet Potato Salad

Efrat Libfroind Recipe By
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

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.

Ingredients (15)

Salad

Dressing

Start Cooking

Prepare the Sweet Potato Salad

  1. 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.

  2. Remove sweet potatoes from the frying pan. Transfer the walnuts to the frying pan and sauté for two minutes.

  3. Cut avocado into small cubes. Transfer to a bowl and add sweet potatoes, walnuts, red onion, and cranberries.

  4. 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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