Avocado and Roasted Yam Fall Ensalada
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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?
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
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.
What an interesting recipe! It’s supposed to be rainy and even snowy here on Long Island so I may have to stay in the house and cook….Who doesn’t love avocados ……and a cold glass of beer of course?!
Christine, snow already??? I agree, a cold glass of Pumpkin Ale sounds perfect-O with this recipe. Hope you don’t get too much snow yet. Too early yet.
Yum, sounds delicious! I love anything with avocado in the recipe.
Hi Marianne, glad you love them too. Sometimes I even have slices of avocado on a piece of toast for breakfast, mmmmmmmmmm.
This recipe sounds so yummy and easy to make! Will definitely try it soon…LOVE avocados!!!
Daniela, this is super easy, I think I made this in less than 30 minutes. Make sure you have a bag of tostadas ready. Once you put some on a tostada you won’t be able to stop.
Congrats on your partnership with Avocados from Mexico! Beautiful recipe, photo, and great timing of course! We’re gonna let our fans on Hispanic Kitchen know about this of course…
Hola Jorge, thank you so much, we are THRILLED to be working with Avocados from Mexico, what’s not to LOVE!!! Thanks for sharing our recipes with your wonderful Hispanic Kitchen fans…we hope they enjoy the recipe too.
Looks amazing! I love, love, love avocados and yams….will have to try this recipe soon!!!
Angele, so great to hear from you…thanks for stopping by…who doesn’t love avocados right????
This looks great! I am so excited to make this and serve it! All of my favorite ingredients! yum! Thanks for the great receipes! Keep them coming!
Debbie thanks for stopping by our site. Glad to hear all the ingredients are what you like. Look for some more avocado recipes in November and December…think Thanksgiving and Festive Christmas…yummmy!!
The avocados coupled with the yam and green apple sound sooo yummy!!! I’m going to make this for a potluck next weekend.
Christine, thanks for stopping by. Let us know how this turns out for your potluck!
Looks great! Love the recipe!
Thanks Karen and thanks for stopping by to leave a comment and visiting our sight.
Oh yum!!! I’m going to make this on Saturday. When my son was here he ate an avocado a day!!
This recipe has all of my favorites-then again almost everything is my favorite.
Karen, sounds like Ryan likes avocados as much as I do. I just found some here yesterday and plan on making it tomorrow night. You are so funny about this recipe having all your favorites…I think you love food as much as I do.
I tasted this, and it was soooo good! I’ll be making it in the future for my family. The flavors were amazing.
Karla, thanks for the loan of your kitchen while I was testing this recipe.