Avocado, Walnut, and Caramelized Sweet Potato Salad

Efrat Libfroind Efrat Libfroind
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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.

40m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

Directions

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.

Notes:

This salad is best served immediately, but it can be prepared up to 24 hours in advance.

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1 Comment

Leah •

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.