RECIPES

Grilled California Avocado, Sweet Potato and Arugula Salad

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Total Time:

30min

Cook Time:

15min

Prep Time:

15min

Nutritional Highlights (per serving)

See Full

430
Calories
28 g
Total Fat
13 g
Dietary Fiber
6 g
Protein
43 g
Total Carbs
 Grilled California Avocado, Sweet Potato and Arugula Salad

This grilled avocado and sweet potato salad is slightly smoky, slightly sweet and full of flavor. It’s simple to prepare yet has an impressive presentation. This recipe is an excellent source of dietary fiber (46% DV) and potassium (25% DV). Consuming foods rich in fiber may reduce the risk of heart disease, obesity, and type 2 diabetes. Additionally, a diet rich in potassium helps to offset some of the harmful effects that sodium has on blood pressure.

Ingredients

Serves: 4
    Balsamic Vinaigrette:
Tbsp.  extra virgin olive oil, plus additional for brushing avocados and yams
2 1/2  Tbsp.  balsamic vinegar
tsp.  stone ground mustard
3/4  tsp.  garlic salt
1/4  tsp.  dried basil
1/8  tsp.  freshly ground pepper or to taste
   
    Salad:
1 1/4  lb.  small (2 inches in diameter) yams, peeled and sliced 1/4-inch thick
  ripe, firm Fresh California Avocados, peeled and sliced
cups  baby arugula
1/3  cup  red onion, slivered
1/4  cup  shelled, roasted and salted pistachios (optional)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Whisk together all dressing ingredients in a small bowl; set aside.
  2. Brush yam slices on both sides with olive oil. Grill over medium-low (350°F) heat for about 12 minutes or until tender and lightly charred, turning once or twice. Remove from grill and place in a medium bowl to cool.
  3. Increase heat to high (450-550°F) and let grill preheat. Cut avocados in half, remove skin and seeds. Brush with olive oil and place cut side down on grill. Cover and cook for 1 minute to lightly grill mark.
  4. Place equal amounts of arugula onto plates. Top with equal amounts of sweet potatoes, onion and avocado. Drizzle with dressing and sprinkle with pistachios, if desired. Makes 4 servings.
NUTRITION INFORMATION
PER SERVING
Calories 430
Total Fat 28 g
Trans Fat 0 g
Saturated Fat 4 g
Unsaturated Fat g
Polyunsaturated Fat mg
Dietary Fiber 13 g
Protein 6 g
Total Carbs 43 g
Cholesterol 0 mg
Sodium 460 mg
Potassium mg
Total Sugar 12 g

Vitamin A 1420 mcg; Vitamin C 44 mg; Calcium 151 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 112 mcg; Omega 3 Fatty Acid 0.22 g.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Patty Mastracco

Patty Mastracco is a talented recipe developer with more than 30 years culinary experience. From commodity boards, branded food products, food service companies and farmers, to serving as the food editor of a major retail chain’s magazine, Patty has created thousands of mouth-watering recipes. A frequent guest on national PBS and local Sacramento and Fresno television shows, she offers simple tips and approachable ideas to make the most out of cooking for loved ones. She takes pride in creating reliable recipes that work so even novice cooks can feel at ease in the kitchen. Showcasing many of her recipes on her website iDoFood.com, Patty believes food is art, taste and celebration!

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