Recipe: Chunky Avocado Sweet Potato Salad
(Gluten Free, Vegan, Vegetarian, Dairy Free)

Chunky Sweet Potato Avocado Salad Image

Chunky Sweet Potato Avocado Salad

Serve with tortilla chips as a new take on guacamole or simply as a side-dish salad.


  • 1 cup peeled, diced sweet potato (1 small sweet potato)
  • 4 avocados, seeded, peeled, and diced
  • ½ cup finely chopped dried apricots (unsulfured)
  • 2 cups fresh salsa
  • Juice of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 tablespoon minced cilantro
  • ½ teaspoon salt


  1. In a saucepan, simmer sweet potato in salted water until tender, 10 minutes. Remove from heat, strain, and set aside.
  2. In a large bowl, combine avocado, apricots, salsa, lime juice, oil, and cumin. Gently fold in sweet potato, cilantro, and salt. Serve immediately or cover and chill for up to 4 hours.

PER SERVING (½ cup): 127 cal, 9g fat (6g mono, 1g poly, 1g sat), 0mg chol, 366mg sodium, 12g carb (4g fiber, 4g sugars), 2g protein


Special thanks to Delicious Living as a source for this article.

Recipe credit: Carlos Acevedo for Delicious Living

Photo credit: Jen Olson

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