This Avocado & Sweet Potato Salad is perfect for weight loss programs because it’s nutrient-rich and helps detox your system. It’s hearty and filling, yet will keep you on track with your diet. It’s the perfect side for a barbecue, but is filling enough to serve as a lunch or dinner entrée. It’s loaded with healthy fats and antioxidants that help fend of chronic illnesses and diseases. The high levels of beta-carotene, vitamin C and healthy fats in this recipe boost immunity and keep your skin looking youthful.
The spinach, sweet potatoes and avocados are all great sources of fiber. The sweet potatoes are packed with beta-carotene, a carotenoid that is good for heart health, promotes healthy eyesight and helps prevent age-related macular degeneration. It also helps protect the skin from the sun’s dangerous UV rays. Both spinach and avocados are true superfoods—they’re rich in protein, vitamins C and E, and essential trace minerals including iron, copper, potassium and magnesium. Avocados are also a good source of healthy fats and vitamins A, B, and K.
For the dressing, use our simple mixture of fresh lemon juice mixed with apple cider vinegar or an aged balsamic vinegar.
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1 large sweet potato, cubed
1 avocado, cubed
2 cups baby spinach
1 tsp extra virgin olive oil cooking spray
1/4 cup onion, diced
Himalayan sea salt and freshly ground black pepper to taste
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
Preheat your oven to 400°F. Coat a baking sheet with the extra virgin olive oil cooking spray. Arrange the sweet potatoes on the baking sheet and put in the oven. Bake at for 20 to 25 minutes, until the sweet potatoes are crispy on the outside. Remove from the oven and let cook on a rack.
Mix the cubed avocado and onions. Add the sweet potatoes once they have cooled. Combine well. Put the spinach to two bowls, add the avocado and sweet potato mixture and toss. Season with Himalayan sea salt and freshly ground black pepper.
Mix together the fresh lemon juice and apple cider vinegar together to make healthy, zesty dressing. Drizzle each salad with dressing and serve.