Rooty Fruity Fla­vor

201 Health - - Food -


This salad is as tasty in au­tumn as it is in sum­mer. 2 large sweet pota­toes, peeled and cubed 2 cups fresh mango, peeled and cubed 1 large av­o­cado, peeled and chopped cup scal­lion, chopped cup fresh cilantro, chopped Coat sweet pota­toes lightly with cook­ing spray and roast at 400 de­grees for 20 min­utes un­til lightly brown and slightly firm. Let cool com­pletely or place overnight in your re­frig­er­a­tor. Com­bine sweet pota­toes, mango, scal­lions and cilantro. Mix well and coat with dress­ing. Add av­o­cado shortly be­fore serv­ing to pre­vent brown­ing and coat well. Can be served chilled or at room tem­per­a­ture.


1 lemon, juiced 4 ta­ble­spoons olive oil 3 ta­ble­spoons brown sugar Dash of sea salt Whisk in­gre­di­ents to­gether un­til well com­bined and then pour over salad.

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