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Avocado and sweet potato salad Avocado and sweet potato salad
 

Delicious & Healthy Recipes

Avocado and sweet potato salad

Avocado and Sweet Potato Salad: A creamy and hearty salad combining roasted sweet potatoes with smooth avocado, tossed in a light dressing for a perfect balance of sweetness and freshness.

Ingredients

A tasty sweet potato and avocado salad which makes good use of seasonal produce.

Ingredients (serves 6):

1 egg yolk

2½ tsp finely chopped fresh ginger

2 tbs white vinegar

1 tbs Dijon mustard

1 tbs brown sugar

250ml (1 cup) avocado oil

700g sweet potatoes, peeled, cut into 5mm-thick slices

60ml (¼ cup) olive oil

200g mixed salad leaves

2 ripe avocados, halved, stone removed, peeled, coarsely chopped

1 bunch fresh coriander, sprigs picked

Instructions

Method:

Whisk the egg yolk, ginger, vinegar, mustard and sugar in a bowl.

Add a little of the avocado oil and whisk until combined.

Gradually add the remaining avocado oil, a few drops at a time, until the mixture is thick. Season with salt and pepper.

Place the sweet potato in a bowl. Add the olive oil and toss to coat.

Preheat a barbecue grill or chargrill on medium. Add the sweet potato to the grill and cook for 4 minutes each side or until tender and slightly charred. Set aside to cool.

Arrange a layer of the salad leaves in a large serving bowl.

Top with some of the sweet potato, avocado and coriander. Season with salt and pepper. Drizzle over a little of the dressing.

Continue layering with the remaining salad leaves, sweet potato, avocado, coriander and dressing.


Notes:

Serves 6 as an accompaniment.

Make it beforehand:

Prepare to the end of step 1 up to 1 day ahead. Cover. Store in the fridge.

Continue to the end of step 2 up to 2 hours ahead. Cover the salad.

Continue from step 3, 10 minutes before serving.

Shopping tip:

Look for lime-infused avocado oil in the olive oil section at Woolworths. If unavailable, use avocado oil or extra virgin olive oil.

December 15, 2021