Grilled California Avocado, Sweet Potato and Arugula Salad

HomeRecipesMeals & DishesBBQ GrillingGrilled California Avocado, Sweet Potato and Arugula Salad

Total Time: 30 min

Learn more

Cook Time: 15 min

Prep Time: 15 min

Nutrition Facts

View

Nutrition information
per serving

Calories 430

Total Fat 28g

Saturated Fat 4g

Trans Fat 0g

Cholesterol 0mg

Sodium 460mg

Total Carbs 43g

Dietary Fiber 13g

Total Sugars 12g

Protein 6g

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.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

Start cooking

Serves: 4

Ingredients
Instructions

Balsamic Vinaigrette: 3 Tbsp. extra virgin olive oil, plus additional for brushing avocados and yams 2 1/2 Tbsp. balsamic vinegar 1 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 2 ripe, firm Fresh California Avocados, peeled and sliced 4 cups baby arugula 1/3 cup red onion, slivered 1/4 cup shelled, roasted and salted pistachios (optional)

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.

*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.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.