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Avocado and sweet potato salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate sweet potato salad with zesty lime oil, fresh coriander, and tangy mustard.
Ingredients:
  • 1 egg yolk
  • 2 1/2 tsp finely chopped fresh ginger
  • 40.00 ml white vinegar
  • 23.40 gm Dijon mustard
  • 16.00 gm brown sugar
  • 250ml (1 cup) Caribbean lime infused avocado oil
  • 700g sweet potatoes (kumara), peeled, cut into 5mm-thick slices
  • 60ml (1/4 cup) olive oil
  • 200g mixed salad leaves
  • 2 ripe avocados, halved, stone removed, peeled, coarsely chopped
  • 1 bunch fresh coriander, sprigs picked
Instructions:
  • In a bowl, vigorously whisk together egg yolk, ginger, vinegar, mustard, and sugar. Slowly drizzle in a small amount of avocado oil while whisking continuously until smooth. Gradually incorporate the rest of the avocado oil, a few drops at a time, until the mixture thickens. Season generously with salt and pepper.
  • In a bowl, toss sweet potato with olive oil. Preheat barbecue or chargrill to medium heat. Grill sweet potato for 4 minutes per side until tender and lightly charred. Cool before serving.
  • In a large serving bowl, create a bed of salad leaves. Add sweet potato, avocado, and coriander on top. Sprinkle with salt and pepper. Drizzle with some dressing. Repeat the layering with the remaining salad leaves, sweet potato, avocado, coriander, and dressing.

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