Avocado and Roasted Yam Fall Ensalada
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on Oct 27, 2011, Updated Mar 13, 2025
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We have a wonderful announcement to make. We have just partnered with Avocados from Mexico to come up with authentic, traditional, and modern recipes using their avocados.
Avocados from Mexico are delicious, healthy, creamy, and lend themselves to so many different recipes. To prove my point, just take a look at the long list of recipes on the revamped Avocados from Mexico website. This delectable fruit can be transformed into a main dish, side dish, a drink, an appetizer, a soup, and even a dessert. The possibilities are endless.
As with all recipes on our blog we like to incorporate fresh and seasonal ingredients. This avocado recipe includes bright-orange yams which take on a creamy texture when roasted. This October dish is a nod to the season’s flavors and hues.
You can easily serve this dish as an appetizer with tostadas for your Halloween or Dia de los Muertos festivities or as a healthy Latino side dish for your traditional Thanksgiving.
This simple ensalada is very comforting and perfect for the fall and winter. Toasting the pepitas (pumpkin seeds) and roasting the corn and yams in your kitchen makes your entire home smell amazing. While roasting the yams and corn in my friend Karla’s kitchen, her daughter, Kelsey walked in and said, “Oh my gosh what are you cooking, it smells incredible?” The aroma from the roasting makes you want to dive into this dish. The addition of the avocados gives it a velvety texture, which brings it all together. So if you are looking for a surprisingly fresh and modern twist on how to use avocados, this recipe is it.
Please stay tuned for more muy bueno recipes incorporating avocados during the holidays. For more recipes be sure to follow Avocados from Mexico on Facebook .
What is your favorite way to eat this magical fruit?
Avocado and Roasted Yam Fall Ensalada
Ingredients
- ¼ cup pepitas, hulled pumpkin seeds, toasted
- 1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and diced into 1/2-inch cubes
- ¼ cup red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 1 serrano chile, stemmed, and finely chopped
- 1 red or green apple, diced
- 1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware)
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- 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 roast, turning as needed to roast evenly. Set aside.
- Chop onions, cilantro, and serrano chile.
- Dice apple and avocado.
- In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste.
Notes
- Serve with tostadas if serving as an appetizer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jeanine Thurston
Note: Avocados from Mexico compensated us for this post but the recipe and opinions are our own. Avocados from Mexico are simply delectable.
Hi, I know this may sound silly but I am a junior in college for nursing and for my nutrition class I have a patient with some health issues and I am looking for 3- course meal to modify for “her” I was wondering if you had serving sizes and maybe nutrition facts if not I can calculate just using the serving size! Thank you!!
Avocado pairs great with fruit. My favorite way to eat avocado is in guacamole of course. 😉
Love your avocado recipes! I’ve linked here, but if you would prefer I don’t please let me know
Sharing is caring! Thank you Vinny for sharing our recipes!
I love your site, just beautiful. this recipe looks wonderful. Avocados are one of my favorite things in the produce section. I always have a few ripening in my kitchen. If I let one ripen too much then I just have to mash it and spread it on toast (It’s a tough job but someone has to do it). Good luck with the cookbook Yvette. I had the pleasure of meeting you and your mom at one of the Front Range Foodie Meet Ups. Look forward to maybe meeting up with you again soon.
Thank you so much Karen! I took a peak at your blog and noticed you have a tamale recipe. You go girl! We’ve been crazy busy editing our tamale recipe for the cookbook and it’s been a challenging one. I’m VERY impressed that you made tamales and that you have a recipe on your blog. I’m sure that was hard work! I’m off to dive back to your blog again and see what other yummy recipes you have. My goal is to go to a meet up soon. I’ve just been crazy busy, but need to make the time to learn from all you impressive bloggers. Hope to see you soon too!
I think I need to make this tonight for dinner… craving it.
Hmmm sounds like someone needs an avocado fix. Do you eat it as a side or with chips?
What an incredible recipe….although I have not tried it I know it will be a big hit when I serve it….how can it not be with those ingredients? Thank you for another wonderful recipe and for the great photos that accompany your recipes…
Sharron, thanks for the sweet comments. Jeanine continues to amaze us with her lovely pictures too. I call it the scratch and sniff skill. I will pass along your compliments to her.
I LOVE avocados!!! Thank you for this incredible recipe! My husband calls me “Pumpkin” and we are always looking for recipes that contain pumpkins. BINGO! We both love this recipe and will use it and share it with our friends.
Donna, glad you like the recipe. FYI, we went to a pumpkin park today and I thought of you “pumpkin”. Thanks for sharing with your friends!