Avocado and Sweet Potato Salad with Lime Infused Olive Oil
Ingredients
- 1 Egg Yolk
- 2 1/2 Tsp. Finely chopped Fresh Ginger
- 2 Tbsp White Vinegar
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Brown Sugar
- 1 cup + 1/4 cup SATHYA Lime Infused Olive Oil
separated - 700 gms Sweet potatoes, peeled and cut into 5 cm thick slices
- 200 gms Mixed Salad Leaves
- 2 ripe Avocados, halved, stone removed, peeled and coarsely chopped
- 1 bunch Fresh Coriander
Method
Whisk the egg yolk, ginger, vinegar, mustard and sugar in a bowl. Add a little of the SATHYA Lime Infused Olive Oil
and whisk until combined. Gradually add the remaining Olive Oil, a few drops at a time, until the mixture is thick.
Season with Salt and Pepper.
Place the sweet potato in a bowl. Add the SATHYA Lime infused Olive Oil and toss to coat. Preheat the barbecue
grill or chargrill on medium. Add the sweet potato to the grill and cook for 4 minutes each side or until tender and
slightly charred. Set aside.
Arrange a layer of the salad leaves in a large serving bowl. Top with some of the sweet potato, avocado and
coriander. Season with salt and pepper. Drizzle over a little of the dressing. Continue layering with the remaining
salad leaves, sweet potato and avocado, coriander and dressing.
Make Ahead: Prepare to the end of step 1 up to a day ahead. Cover. Store in the fridge. Continue to the end of
step 2 up to 2 hours ahead. Cover the salad. Continue from step 3 up to 10 minutes before serving.
For more delicious recipes visit our website www.sathyaoliveco.com
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