Cut up sweet potatoes into cubes. Bring to a boil and cook for 3 mins or just until tender, add the corn and let boil 2 minutes longer drain and let cool. During the cooling time toast the pumpkin seeds until they “pop” in the skillet. Add cubes apple, lime juice, cilantro, olive oil, and salt. Mix together and sprinkle on the pumpkin seeds just before serving. This is an easy and filling reciepe, you can make it in the morning and store in the fridge until supper! You can also serve this over spinach leaves. This reciepe is full of flavor and nutrients, there is protein from the avacado and pumpkin seeds as well as essential fatty acids. It is one of our family’s favorite!
Sweet Potato Salad with Avacado, Apple and Corn
2 or 3 Sweet Potatoes 1 cup frozen corn 1 large apple 1 ripe avacado 1/4 cup chopped cilantro 1/4 cup lime juice 2 tbsp extra virgin olive oil pinch of sea salt 1/2 cup toasted pumpkin seeds
questions about avacados- how do you eat them and how do you know if they are ripe?
They need to be a bit soft when you touch them Mandie, not too soft and not too hard, they should look like a darker colour and never buy then green. Sometimes if you can only get harder ones just leave them in the window sill for a couple days and they will ripen up!