Name: Sweet Potato Salad with Avocado Aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2/3 cup finely-diced red onion; 1/4 cup raw pepitas; 1 tablespoon fresh lime juice; 2 tablespoons finely-chopped fresh dill; 2 small avocados, pitted and peeled; 2 large sweet potatoes, peeled and cut into 1-inch cubes; 2 stalks celery, trimmed and finely diced; 1/4 cup dried currants, optional; Freshly ground black pepper, to taste; 1 to 2 cloves garlic, to taste; 1/4 teaspoon sea salt or to taste

sweet potato salad

To make this sweet potato salad with avocado aioli, you'll steam sweet potatoes until they're firm-tender and toss them in a simple avocado aioli that's made by blending avocado, garlic, and sea salt in a food processor. Red onion, celery, pepitas, dried currants, and bit of fresh dill are also added to the mix to offer an appealing array of flavors and textures. If you want to prepare it ahead of time, I recommend steaming the sweet potatoes and chopping the other veggies the day before and waiting to make the avocado aioli until just before serving to keep it tasting fresh. This salad makes a wonderful side dish but can also be enjoyed as an entrée thanks to the heartiness of the sweet potato. 

Vegetarian

Paleo

Whole 30

Mediterranean

Vegan

Fresh Vegetables

gram

red onion

Nuts Seeds & Mixes

pepitas

Juice

milliliter

lime juice

fresh dill

Fresh Fruit

avocado

sweet potato

celery

Fruit Based Snacks

dried currant

Seasonings

black pepper

garlic

sea salt

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Total polyunsaturated fatty acids

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Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Water

Vitamin K

Lycopene

Featuring tender sweet potato cubes, crispy bacon bits, and toasted walnuts, this scrumptious salad offers a burst of flavours with every bite. The simple, tangy lime dressing brings together all these elements beautifully, making this salad a perfect addition to picnics, barbecues, or any meal.

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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office . For the first meal in this 2-in-1 recipe, we’re conjuring up the flavors of summer. Chicken is coated in a hot honey and lime-spiked bbq sauce and then broiled  to caramelize and char slightly. The results are sticky-sweet and delicious--plus, you definitely won’t miss starting up the grill! On the side, there’s a warm veggie salad bursting with sweet potato, corn, and pepper. To top it all off: a spoonful of fresh salsa. The next day, everything is served over a bed of fluffy jasmine rice. No matter the weather, you’ll love this picnic-style lunch.

The Chicken Picnic Lunch nutrition information is as follows: Calories: 570, Fat: 18 g, Saturated Fat: 8 g, Carbohydrate: 68 g, Sugar: 16 g, Fiber: 4 g, Protein: 30 g, Cholesterol: 130 mg, Sodium: 290 mg. The nutrition facts panel below represents the nutrient val

BBQ Chicken and Sweet Potato Salad for Dinner with a Chicken Picnic Lunch

Sweet Potato Salad with Avocado Aioli

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To make this sweet potato salad with avocado aioli, you'll steam sweet potatoes until they're firm-tender and toss them in a simple avocado aioli that's made by blending avocado, garlic, and sea salt in a food processor. Red onion, celery, pepitas, dried currants, and bit of fresh dill are also adde

Sweet Potato Salad with Avocado Aioli

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