Your mission this week is to add some avocados to your anti-cancer plate.
Avocados are naturally high in (healthy) fats, rich in antioxidants and phytochemicals, making them an excellent addition to an anti-cancer diet. Lindsay uses avocados in a healthy favorite salad.
Calling all the avocado lovers. *whole world raises hand*
Today’s southwestern salad is so super simple and classic – just spicy golden roasted sweet potatoes tossed with sweet corn, black beans, chopped romaine lettuce, and a cool n’ creamy avocado dressing that is packed with cilantro, lime, and other good things.
I mean, what can I say? It’s not the world’s most cray-z-awesome creative combination – it’s just what my mouth wants to eat every day all day in the summatime.
Let’s get right down to it. I adore this salad for many reasons, one of them being that you can actually just omit the lettuce (umm I didn’t just say that ?) and toss the roasted sweet potatoes, corn, black beans, and avocado dressing together for more of a Southwestern Salad meets *Chips and Dip for Lunch* situation.
Judging by how closely our food tastes align most of the time in this internet food blog space, I’m going to guess that you’ll be as obsessed as I have been for the last five hundred lunches.
This southwestern salad takes about 30 minutes to prep, start to finish.
Spicy Southwestern Salad with Avocado Dressing
Serves: 4 big salads
For the Salad
2 sweet potatoes
1 tablespoon oil
1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
salt and pepper to taste
1 14-ounce can black beans, rinsed and drained
1 14-ounce can sweet corn, rinsed and drained
1 romaine heart, chopped
For the Cilantro Dressing:
half an avocado
¼ cup Greek yogurt
½ cup water
1 cup cilantro leaves and stems
1 small clove of garlic
½ teaspoon salt
a squeeze of lime juice
Preheat the oven to 400 degrees.
Peel the sweet potatoes and chop into bite-sized pieces.
Mix the olive oil, cumin, and chili powder together in a small bowl.
Brush mixture on sweet potatoes.
Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside.
Season with salt and pepper.
Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!
This recipe can be made vegan by swapping the Greek yogurt with a non-dairy yogurt alternative – even just a little hunk of tofu would work, or maybe the whole avocado instead of half. But don’t use oil – the oil and avocado don’t really blend together well (I speak from experience).
More About Avocados…
Reprinted by permission of author
Image by Pixabay