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.
Grilled California Avocado, Sweet Potato and Arugula Salad
Nutritional Highlights (per serving)
|3||Tbsp.||extra virgin olive oil, plus additional for brushing avocados and yams|
|2 1/2||Tbsp.||balsamic vinegar|
|1||tsp.||stone ground mustard|
|1/8||tsp.||freshly ground pepper or to taste|
|1 1/4||lb.||small (2 inches in diameter) yams, peeled and sliced 1/4-inch thick|
|2||ripe, firm Fresh California Avocados, peeled and sliced|
|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
- Whisk together all dressing ingredients in a small bowl; set aside.
- 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.
- 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.
- 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.
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.