Please enter the email you’re using for this account.
Avocado is frequently featured in our Pesach kitchen. Thanks to its relatively neutral flavor, it is a perfect addition to many salads. Here is a unique combo of avocado, sweet potatoes and other treats.
2 tablespoons nut oil
2 small sweet potatoes, peeled and finely diced
2 ripe, firm avocadoes
2 tablespoons sugar, Heaven & Earth Date Syrup, or honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup roasted walnuts or almonds, coarsely chopped
1/2 red onion, thinly sliced
1/4 cup Gefen Dried Cranberries or raisins
1/4 cup oil
2 tablespoons lemon juice
2 tablespoons Gefen Honey
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon salt
pinch of fresh ground Gefen Black Pepper
Heat oil in a medium frying pan over medium-high heat. Add sweet potato cubes and stir fry for five minutes. Add sugar, black pepper, and salt and continue stir-frying until the sweet potatoes are soft but firm.
Remove sweet potatoes from the frying pan. Transfer the walnuts to the frying pan and sauté for two minutes.
Cut avocado into small cubes. Transfer to a bowl and add sweet potatoes, walnuts, red onion, and cranberries.
In a small bowl, whisk together all dressing ingredients well. Pour over salad.
How Would You
Rate this recipe?
Please log in to rate
This salad is delicious! I made some modifications, but I’m sure it’s good as written, as well. I roasted the sweet potatoes rather than frying them (without the honey) and put in only one avocado. I also subbed pine nuts for the walnuts and put in much less red onion. This was easy and tasted great.