Monday, June 15, 2009

Sweet Potato Salad with Apple and Avocado


Serves 6

* 1 lb. sweet potatoes, peeled and cut into ½-inch cubes
* 1 cup frozen corn
* ¼ cup unsalted hulled pumpkin seeds or pepitas
* 1 medium red apple, diced (1 cup)
* ½ small onion, finely chopped (½ cup)
* ¼ cup chopped cilantro
* ¼ cup lime juice
* 2 Tbs. olive oil
* ½ avocado, finely diced


1. Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.

2. Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.

3. Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
Nutritional Information

Per : Calories: 179, Protein: 3g, Total fat: 9g, Saturated fat: 1g, Carbs: 23g, Cholesterol: mg, Sodium: 117mg, Fiber: 4g, Sugars: 8g

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.