A sweet and spicy fruit and vegetable salad that features crisp sweet potato “noodles” with apples and a creamy curry avocado dressing. You can enjoy this recipe knowing you are getting less of what you don’t need (cholesterol free and on 4 mcg of sodium) and more of what you do need; an excellent source of fiber and calcium and a good source of potassium and protein.
Curried Sweet Potato Noodle Salad
Total Time: 30 min
Prep Time: |
Vitamin A 1 mcg; Vitamin C 0.1 mg; Calcium 27 mg; Iron 1 mg ; Vitamin D 8 mcg; Folate 18 mcg
% Daily Value*: Vitamin A 20%; Vitamin C 4%; Calcium 25%; Iron 0 %; Vitamin D 8%
IngredientsDressing 1/4 ripe, Fresh California Avocado, peeled, seeded and diced 1/3 cup Greek yogurt, non-fat, plain 2 Tbsp. honey 2 Tbsp. apple cider vinegar 1/2 tsp. ginger, fresh, minced 1/2 tsp. curry powder 1/8 tsp. sea salt 2 Tbsp. water, and additional if necessary to thin Salad 1 sweet potato, medium to large 1 apple, sweet, medium 1/3 cup golden raisins 1/3 cup scallions, chopped 1/4 cup California walnuts, halved, toasted and chopped 3/4 ripe, Fresh California Avocado, peeled, seeded and diced 1/8 tsp. sea salt
- Combine all the dressing ingredients into a blender, and blend until smooth.
- If the dressing seems very thick, thin with an additional Tbsp. or two of water.
- Set the dressing aside while you prepare the salad.
- Peel the sweet potato and the apple, and with a spiralizer or a julienne slicer, slice them into “noodles”.
- Place the sweet potato and apple noodles into a large mixing bowl.
- Add the raisins, scallions, and walnuts and toss lightly to combine.
- Pour the dressing over the salad, and toss well to coat everything with the dressing.
- Top with avocado chunks.
- Add salt, taste and adjust salt if necessary.
- Serve immediately.
Note: Sweet potato noodles are easier to eat if they are snipped – they are very long when spiralized.
Serving Suggestion: Serve for a vegetarian lunch or a light dinner. Optional: top with shredded rotisserie chicken.
Beverage Pairing: Fruited or green iced tea, fruit-infused water, or a light white wine such as Sauvignon Blanc.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados