Looking for a delicious and nutritious salad that’s anything but boring? This Grilled Sweet Potato and Avocado Salad combines smoky, sweet, and creamy elements to create a satisfying dish that works perfectly as a main course or show-stopping side. I love how the char-grilled sweet potatoes add a wonderful depth of flavor, while the creamy avocado brings everything together with its rich, buttery texture.
Ingredients
- 2 large sweet potatoes, cut into 1/2-inch thick rounds
- 2 ripe avocados, diced
- 1 red onion, thinly sliced
- 4 cups mixed salad greens
- 1/2 cup pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 tablespoon honey
- Salt and black pepper to taste
- Optional: 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your grill to medium-high heat (around 400°F). If you don’t have a grill, you can use a grill pan on the stovetop.
- Brush the sweet potato rounds with 1 tablespoon of olive oil and season with salt and pepper. Make sure they’re evenly coated.
- Place the sweet potato rounds on the grill and cook for 4-5 minutes per side, or until they develop nice grill marks and are tender when pierced with a fork.
- While the sweet potatoes are grilling, whisk together the remaining olive oil, lime juice, and honey in a small bowl to create the dressing.
- In a large serving bowl, arrange the mixed greens and top with the sliced red onion.
- Once the sweet potatoes are done, let them cool for about 5 minutes, then cut them into bite-sized pieces.
- Add the grilled sweet potatoes and diced avocado to the bowl with the greens.
- Drizzle with the prepared dressing and sprinkle with pepitas and cilantro (if using).
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 as a main course, 6 as a side dish
Recipe Notes
– To prevent the avocados from browning, toss them in a bit of lime juice before adding to the salad.
– Make sure your sweet potato rounds are cut to an even thickness to ensure they cook uniformly on the grill.
– You can prepare the sweet potatoes in advance and serve them at room temperature – perfect for meal prep or entertaining.
– For extra protein, consider adding grilled chicken, chickpeas, or black beans.
– The salad is best served immediately after assembly, but you can prep all components separately and combine just before serving.
– Store any leftover grilled sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Grilled Sweet Potato and Avocado Salad
Ingredients
- 2 large sweet potatoes cut into 1/2-inch thick rounds
- 2 ripe avocados diced
- 1 red onion thinly sliced
- 4 cups mixed salad greens
- 1/2 cup pepitas pumpkin seeds
- 2 tablespoons olive oil
- 1 lime juiced
- 1 tablespoon honey
- Salt and black pepper to taste
- Optional: 1/4 cup fresh cilantro chopped
Instructions
- Preheat your grill to medium-high heat (around 400°F). If you don't have a grill, you can use a grill pan on the stovetop.
- Brush the sweet potato rounds with 1 tablespoon of olive oil and season with salt and pepper. Make sure they're evenly coated.
- Place the sweet potato rounds on the grill and cook for 4-5 minutes per side, or until they develop nice grill marks and are tender when pierced with a fork.
- While the sweet potatoes are grilling, whisk together the remaining olive oil, lime juice, and honey in a small bowl to create the dressing.
- In a large serving bowl, arrange the mixed greens and top with the sliced red onion.
- Once the sweet potatoes are done, let them cool for about 5 minutes, then cut them into bite-sized pieces.
- Add the grilled sweet potatoes and diced avocado to the bowl with the greens.
- Drizzle with the prepared dressing and sprinkle with pepitas and cilantro (if using).
