Sweet Potato Salad Recipe - Love and Lemons

How to make Sweet Potato & Avocado Green Salad

At its core, this salad features roasted sweet potatoes, which provide a caramelized flavor and a tender yet firm texture. Roasting these root vegetables enhances their inherent sweetness and allows them to develop a rich, golden exterior which can be further seasoned with herbs or spices to complement the other salad components.

Avocado green salad add a creamy contrast to the sweet potatoes with their smooth, buttery consistency. They are a great source of healthy monounsaturated fats, particularly oleic acid, as well as fiber, potassium, and several essential vitamins. Avocado also helps create a more satisfying salad, contributing to the salad’s ability to serve as a fulfilling meal rather than just a side dish.

The ‘green’ component of the salad typically includes leafy greens like spinach, kale, arugula, or mixed salad leaves, providing a fresh and crunchy backdrop to the roasted and creamy elements. These greens are nutrient-dense, offering an array of vitamins, minerals, and antioxidants, while also delivering diverse textures to the palate.

For additional layers of flavor and texture, ingredients such as red onions for sharpness; cherry tomatoes for juiciness; cucumbers for crunch; nuts like pecans, almonds or walnuts for earthiness; or seeds like pumpkin or sunflower for a bit of bite, can be included.

A dressing for a Sweet Potato & Avocado Green Salad is usually light to complement rather than overshadow the featured ingredients. A common choice might be a vinaigrette made with olive oil, lemon juice, or vinegar, and possibly sweetened with a touch of honey or maple syrup. Fresh herbs, crushed garlic, or Dijon mustard could also be added to the dressing for additional depth.

When assembling this salad, it is typically best to arrange the heavier ingredients like sweet potatoes and avocado on top of the bed of greens to maintain the structure of the delicate leaves. Serving suggestions might include adding a sprinkle of feta cheese or a plant-based cheese alternative for those who enjoy a creamy tang, or even a handful of cooked quinoa or beans for extra protein.

Overall, Sweet Potato & Avocado Green Salad is a testament to the beauty and satisfaction that can be found in plant-based dishes. It’s a versatile option for any meal, whether as an entrée in its own right, accompanied by grilled tofu or tempeh, or offered as a side to a larger spread.

Sweet Potato & Avocado Green Salad Recipe

Sweet Potato Salad Recipe - Love and Lemons

Sweet Potato & Avocado Green Salad

Sweet potato and avocado green salad is a dish that combines the hearty, sweet flavors of roasted or boiled sweet potatoes with the creamy texture of avocado. This type of salad often includes a variety of greens, such as spinach, arugula, or kale, which provide a fresh counterbalance to the rich flavors of the other components. A vinaigrette or lemon-based dressing is commonly used to bring acidity and brightness to the dish, enhancing its flavors.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine French
Servings 1 serving
Calories 663 kcal


  • 1 baking dish
  • 1 oven


  • 1 large organic sweet potato skin on, halved then sliced into 1/4-inch rounds
  • 1 tbsp avocado or coconut oil or water
  • 1 pinch sea salt


  • 1/4 cup tahini sesame seed paste
  • 2 tbsp lemon juice
  • 1 pinch sea salt
  • Water to thin
  • 1 tbsp maple syrup optional


  • 5 cups mixed spinach plus organic mizuna you can use greens of choice
  • 1 medium ripe and firm avocado peeled and cubed
  • 2 tbsp hemp seeds optional


  • Preheat the oven to 375oF and lined a baking dish with parchment paper, place the sliced sweet potatoes, add oil or water, salt and toss until well coated. Spread the coated potatoes in a single layer in the prepared baking dish.
  • Place the baking dish in the prepared oven and roast for 15 minutes, toss the potatoes and continue baking until tender and golden brown for about 10 minutes.
  • While the potatoes is cooking, prepare the dressing by combing the tahini, maple syrup, lemon juice, and salt to a medium mixing bowl and whisk well. Add water to the dressing, little at a time until pourable to your desire.
  • Taste dressing and make adjustment to suit your taste, more lemon for acidity, maple syrup for sweetness and salt to taste.
  • Place the greens in a serving plate or bowl, top with avocado and the roasted sweet potatoes, sprinkle with hem seeds, if using and serve alongside with the dressing.
  • Store any leftover in a separate air tight container and keep in the fridge. Use salad within 3 days and dressing within 7 days.
Keyword coconut oil, sweet potato

Cooking Tips about Sweet Potato & Avocado Green Salad

Sweet Potato Salad – A Couple Cooks

  • Roasting Sweet Potatoes: Preheat your oven and roast the sweet potatoes until they are tender and caramelized on the edges. Dice them into even bite-sized pieces for consistency in cooking and ease of eating. You can season them with olive oil, salt, pepper, and any other desired herbs or spices before roasting.
  • Choosing Avocados: Select ripe but firm avocados to ensure they provide the creamy texture without being mushy. Slice or dice the avocado right before serving the salad to prevent browning.
  • Greens Selection: Pick fresh, crisp greens like spinach, kale, arugula, or mixed greens. Ensure they are thoroughly washed and dried to avoid a soggy salad. For an extra element of flavor, consider adding herbs such as parsley or cilantro to the greens.
  • Dressing: Create a light vinaigrette that complements rather than overwhelms the natural flavors of the roasted sweet potatoes and avocado. An olive oil base with lemon juice or vinegar, a touch of honey or maple syrup, and some Dijon mustard or crushed garlic can make a delightful dressing. Make sure to emulsify the dressing well so that it coats the ingredients evenly.
  • Toppings and Extras: Consider additional toppings for varying texture and taste. Add some red onions for sharpness, cherry tomatoes for juiciness, cucumbers for crunch, and nuts like pecans or walnuts for earthiness. Seeds like pumpkin or sunflower add a bit of bite and more nutrients.
  • Assembling the Salad: Don’t toss the salad too early; wait until you’re about to serve to maintain the freshness and structure of the greens. Layer the ingredients, starting with the greens, followed by the cooled sweet potatoes and other vegetables, and top with avocado and any nuts or seeds. Drizzle the dressing over the salad just before serving.
  • Serving Temperature: Sweet potatoes should be roasted and cooled down to at least room temperature before adding them to the salad. This prevents the greens from wilting and keeps the salad refreshing.

Serving suggestions about Sweet Potato & Avocado Green Salad

Roasted Sweet Potato Salad - Aberdeen's Kitchen

  • Serve Immediately After Preparation: To maintain the freshness and textures of the ingredients, it’s best to assemble the salad right before serving. This ensures the greens stay crisp, the sweet potatoes retain their roasted warmth if preferred, and the avocados remain vibrant and don’t brown.
  • Presentation: Arrange the salad in a large, shallow bowl or on a platter. Start with a bed of mixed green leaves, add the roasted sweet potatoes, and then carefully place the avocado slices on top so they keep their shape. Sprinkle with any additional toppings like nuts, seeds, red onions, cherry tomatoes, and cucumbers for an attractive and colorful presentation.
  • Dressing on the Side: Offering the dressing on the side allows guests to drizzle the desired amount onto their individual servings, catering to personal taste preferences and keeping the salad components distinct and not soggy.
  • Add Some Cheese: If you’re not strictly vegan, consider adding crumbled feta or goat cheese for an extra layer of creamy tanginess that complements the sweetness of the potatoes and the richness of the avocados. For a vegan option, a sprinkle of nutritional yeast or a vegan cheese alternative could add a similar effect.
  • Room Temperature or Warm: Depending on your preference, serve the roasted sweet potatoes at room temperature to contrast with the cool greens or slightly warm for a cozy, comforting feel. Just ensure they’re not too hot, which could wilt the greens.
  • Incorporate Grains or More Protein: To make the salad even more filling, consider adding a scoop of cooked quinoa, farro, or beans like chickpeas or black beans. This addition can turn the salad into a more substantial meal on its own.
  • Garnish and Texture: Top with crunchy elements such as pecans, walnuts, or sunflower seeds just before serving. A final garnish of fresh herbs, like cilantro or parsley, can also enhance the salad’s flavor profile and visual appeal.

Top 5 FAQs about Sweet Potato & Avocado Green Salad

Wickedly Delish Sweet Potato Salad | RecipeTin Eats

  • What is the best way to cook sweet potatoes for a salad? The ideal method for preparing sweet potatoes in a salad is roasting them. Preheat your oven and roast the diced sweet potatoes until they are tender and caramelized on the edges. This enhances their natural sweetness and creates a pleasant texture that complements the creamy avocado.
  • How do you prevent avocados from browning in the salad? To prevent avocados from browning, slice or dice them right before serving the salad. Additionally, tossing them in a bit of lemon juice or vinegar can help slow down the oxidation process which causes browning.
  • Can you make Sweet Potato & Avocado Green Salad ahead of time? You can prepare some components like roasted sweet potatoes and the vinaigrette in advance, but it’s best to assemble the salad just before serving. This ensures the freshness of the greens and the avocados, keeping all textures and flavors at their peak.
  • What kind of dressing is suitable for this salad? A light vinaigrette works well for a Sweet Potato & Avocado Green Salad. An olive oil base with lemon juice or vinegar, a touch of honey or maple syrup for sweetness, and accents like Dijon mustard or crushed garlic can create a complementary dressing. It should add a zesty brightness without overwhelming the main ingredients.
  • What are some variations or additional toppings that can be added to the salad? For variety, consider adding red onions for sharpness, cherry tomatoes for juiciness, and cucumbers for crunch. Nuts like pecans or walnuts add earthiness while seeds like pumpkin or sunflower bring extra nutrients and texture to the salad. For non-vegan options, crumbled feta or goat cheese can provide a creamy tanginess.

In conclusion, the Sweet Potato & Avocado Green Salad is a harmonious and health-conscious dish that marries the natural sweetness and satisfying texture of roasted sweet potatoes with the creamy richness of avocado. This salad is not only a feast for the eyes with its vibrant colors but also a nutritional powerhouse offering a variety of vitamins, minerals, fiber, and healthy fats.


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