• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 2
    OK

    Avocado and Roasted Yam Fall Ensalada

    Sauteed yams take on a creamy texture similar to the velvety avocados used in this ensalada. Serve this dish as an appetizer with tostadas or as a healthy side dish. Yvette Marquez-Sharpnack, together with her sister, Veronica Gonzalez-Smith, and their mother Evangelina Soza are responsible for the popular blog Muy Bueno.


    Ingredients
    1/4
    cup
    pepitas (hulled pumpkin seeds), toasted
    1
    cup
    corn, canned (drained) or fresh (1 ear of corn, shucked and cut from the cob)
    2
    tablespoons
    Olive Oil, divided
    1
    large yam, peeled and cut into 1/2-inch cubes
    1/4
    cup
    red onion, finely chopped
    2
    tablespoons
    chopped fresh cilantro
    1
    red or green apple, chopped
    1
    large ripe Mexican Hass avocado, halved, pitted, and cubed, skins reserved
    1
    lime, juiced
    *
    salt and freshly ground pepper, to taste
    Directions
    In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve.
    Over high heat, heat skillet, add 1 tablespoon olive oil and roast the corn for about 5 minutes. Set aside to cool.
    Using the same pan add 1 tablespoon olive oil allow to heat well. Add yams and saute, turning as needed to cook evenly. Set aside.
    In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste.

    The base number of servings for this recipe is 2
    OK

    Categories 

    Healthy

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