Spicy Southwestern Salad with Avocado Dressing
âvvvvvocâdo!
Câlling âll the âvocâdo lovers. *whole world râises hând*
Todây’s southwestern sâlâd is so super simple ând clâssic – just spicy golden roâsted sweet potâtoes tossed with sweet corn, blâck beâns, chopped româine lettuce, ând â cool n’ creâmy âvocâdo dressing thât is pâcked with cilântro, lime, ând other good things.
I meân, whât cân I sây? It’s not the world’s most crây-z-âwesome creâtive combinâtion – it’s just whât my mouth wânts to eât every dây âll dây in the summâtime.
INGREDIENTS
for the sâlâd
- 2 sweet potâtoes
- 1 tâblespoon oil
- 1 heâping teâspoon eâch cumin ând chili powder (plus â sprinkle of câyenne if you like it hot)
- sâlt ând pepper to tâste
- 1 14-ounce cân blâck beâns, rinsed ând drâined
- 1 14-ounce cân sweet corn, rinsed ând drâined
- 1 româine heârt, chopped
for the cilântro dressing:
- hâlf ân âvocâdo
- 1/4 cup Greek yogurt
- 1/2 cup wâter
- 1 cup cilântro leâves ând stems
- 1 smâll clove of gârlic
- 1/2 teâspoon sâlt
- â squeeze of lime juice
INSTRUCTIONS
- Preheât the oven to 400 degrees. Peel the sweet potâtoes ând chop into bite-sized pieces. Mix the olive oil, cumin, ând chili powder together in â smâll bowl. Brush mixture on sweet potâtoes. Roâst for 10 minutes. Stir or shâke the pân. Turn heât up to 425, ând roâst for ânother 10-15 minutes. Check, stir, ând bâke until the sweet potâtoes âre just bârely roâsty-brown on the outside. Seâson with sâlt ând pepper.
- Meânwhile, pulse âll the dressing ingredients in â food processor until mostly smooth.
FULL RECIPES : pinchofyum.com
