Avocado-Sweetpotato-Walnut-Salad
Instead of classic potato salad, we serve a great salad recipe with a variety of flavors. Slightly sweet, nutty, with fresh herbs and a lemony dressing, this salad is a hit at any barbecue party. Also ideal for meal prep!
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Sweet potato
| 2 pieces | Sweet potato |
Dressing
| 20 ml | Lemon juice |
| 100 ml | Sunflower oil |
| 40 ml | Walnut oil |
| 1 tsp. | Honey |
| 1 clove | Garlic |
| Some | Chili |
| 1 pinch | Salt |
Anrichten
| 2 Stück | Avocado |
| 70 g | Walnüsse, grob gehackt |
| 100 g | Wildkräutersalat |
| 0,5 Bund | Dille, Blättchen abgezupft |
| 0,5 Bund | Petersilie, Blättchen abgezupft |
| 100 g | Ricotta Salata (optional) |
Preparation steps
Sweet potatoes
- Preheat the oven to 175°C (fan oven).
- Prick the sweet potatoes all over with a fork, place on a baking tray lined with baking paper and cook in the oven for 50 minutes until soft.
- Leave to cool, peel and cut into round slices.
Dressing
- Mix all the ingredients together with a whisk and season with salt.
Arrange
- Peel the avocados, remove the pits and cut the avocados into thin slices.
- Arrange the sweet potato slices alternately with the avocado slices on plates, garnish with walnuts and half of the dressing.
- In a bowl, mix the lettuce, dill and parsley leaves and the rest of the dressing and spread over the sweet potatoes.
- Grate the ricotta over the top using a coarse grater.
