Name: Tex-mex sweet potato and avo salad with charred corn and amasi dressing
Cook time: 30 min
Total time: 30 min
Yield: serving
Cuisine: Ingredients
Ingredients: 1 tin sweetcorn drained; 2 orange sweet potato thickly sliced; 1 tbsp olive oil; 1 tbsp taco spice mix; 1/2 cup LANCEWOOD® Buttermilk; 1/4 cup fresh coriander finely chopped; 2 lime zest and juice; 1 avocado stoned, peeled,cut into thin wedges; 1 red onion thinly sliced; 1/2 cup fresh coriander sprigs; 1/4 cup fresh coriander finely chopped; 1 lemon to garnish

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Ingredients (12)

1 tin	sweetcorn — drained
2	orange sweet potato — thickly sliced
1 tbsp	olive oil
1 tbsp	taco spice mix
1/2 cup	LANCEWOOD® Buttermilk
1/4 cup	fresh coriander — finely chopped
2	lime — zest and juice
1	avocado — stoned, peeled,cut into thin wedges
1	red onion — thinly sliced
1/2 cup	fresh coriander — sprigs
1/4 cup	fresh coriander — finely chopped
1	lemon — to garnish

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Method:

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)