Avocado and Roasted Yam Fall Ensalada
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.
Servings: 4
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
Calories: 1435kcal | Carbohydrates: 205g | Protein: 22g | Fat: 69g | Saturated Fat: 10g | Sodium: 61mg | Potassium: 5189mg | Fiber: 42g | Sugar: 33g | Vitamin A: 1487IU | Vitamin C: 134mg | Calcium: 129mg | Iron: 6mg