This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
A salad ready in less than 30 minutes
Only 5 minutes of preparation, 20 minutes of cooking...and let's eat!
A pure delight
Mix Gorgonzola with seasonal vegetables: sweet potato, onion, spinach and beet. It's just delicious and melt-in-your-mouth as we like it!
What avocado to chose?
Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
When to eat beetroot?
From October to March included. I use pre-cooked because it goes faster!
And spinach?
From September to May included.
And sweet potato?
From October to March included.
If you make this sweet potato avocado salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Sweet potato avocado salad
Ingredients
- ½ lb sweet potato , washed and thinly sliced
- ½ yellow onion , thinly sliced
- 2 tablespoons olive oil , divided
- 1 avocado , thinly sliced
- ⅓ lb pre-cooked beetroot , thinly sliced
- 1.5 cup baby spinach
- 50 g de Gorgonzola , roughly chopped
- 1 tablespoon fresh cilantro
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat your oven to 390°F/200°C and place sliced sweet potato and onion on a baking sheet lined with aluminum foil. Drizzle with olive oil and bake for 20 minutes.
- Place the spinach and cooked sweet potato and onion in a bowl.
- Add avocado, beetroot, Gorgonzola, a drizzle of olive oil, cilantro, salt and pepper, and enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre