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Tex-mex sweet potato and avo salad with charred corn and amasi dressing


Avo Tex Mex

Ingredients 12
Servings
Time 20min
  • 1
    can
    sweetcorn, drained
  • 2
    orange sweet potatoes, thickly sliced
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    taco seasoning
  • 1/2
    cup
    buttermilk
  • 1/4
    cup
    finely chopped coriander
  • 2
    limes, juice and zest
  • 1
    avocado, stoned, peeled, cut into thin wedges
  • 1
    red onion, thinly sliced
  • 1/2
    cup
    coriander sprigs
  • 1/4
    cup
    finely chopped coriander
  • 1
    lemon, to garnish
 

Method

30min
 

Preheat oven to 200°C. Line a baking tray with baking paper.  Place sweet potato, oil and taco seasoning into a large bowl and toss to coat. Arrange in a single layer on the lined tray. Bake, turning occasionally, for 30 mins or until sweet potato is tender and cooked through.To make the dressing: Place the buttermilk, lime juice, zest and chopped coriander in a small bowl and stir to combine. Season. To serve: Arrange the corn, sweet potato, avocado slices and onion on a platter. Drizzle with the buttermilk dressing and garnish with lime wedges and coriander sprigs

Recipe published with permission by the South African Avocado Growers’ Association (SAAGA)

 

 

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