I mentioned in my post yesterday that I'm starting a salad recipe series. My plan was to start the series in June, since my local farmers market starts next Saturday. This morning, though, I realized that I had the makings of a delicious salad right in my kitchen. It may not be local, but it's full of fresh, yummy flavors and you can make it any time of year. Yahoo!
Here's the recipe for the inaugural summer salad series post:
Avocado Sweet Potato Salad
1 medium sweet potato
4-6 cups of lettuce (I used butter lettuce, but you can use whatever you have available)
juice of half a lime
2 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp chili powder
Peel the sweet potato and cut into 1/3-1/2 inch dice. Spread the pieces onto a greased or parchment lined cookie sheet. Sprinkle with a pinch of salt and bake for 25-30 minutes at 375 degrees. While the potato is baking, whisk lime juice, oil, vinegar, salt, and chili powder together. Place the lettuce in a large bowl. Cut the avocado into bite sized pieces.
When the potato is tender, remove from the oven and allow to cool for a couple minutes. To assemble the salad, toss the lettuce with the dressing. Put half the lettuce on each of two plates. Top each plate with half of the cooled sweet potato and half of the avocado.
Serves two. If you're not going to eat the entire salad right away, only dress the portion of lettuce you'll be using immediately, since the dressing will wilt the lettuce.