Salad with avocado-yogurt dressing
Discover a vibrant Salad with a creamy avocado-yogurt dressing, packed with roasted sweet potatoes, black beans, sweet corn, and fresh lettuce. Spice it up with ground cumin, chili powder, and a hint of red pepper for a flavorful, nutritious meal that's perfect for any occasion. This easy-to-follow recipe includes a tangy dressing made from Greek yogurt, avocado, lime juice, and coriander leaves. Delicious, healthy, and ready to impress!
- 18 Mar 2025
- Cook time 0 min
- Prep time 30 min
- 4 Servings
- 17 Ingredients
Experience a burst of vibrant flavors with this salad, featuring a creamy avocado-yogurt dressing. This recipe combines the heartiness of roasted sweet potatoes with the crispness of fresh lettuce, the richness of black beans, and the sweetness of corn. Perfect for a healthy lunch or a light dinner, this dish will satisfy your taste buds while providing essential nutrients.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into bite-sized pieces.
- In a bowl, toss the sweet potatoes with olive oil, ground cumin, red pepper, chili powder, 1/4 tsp salt, and a dash of black pepper.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly browned, stirring halfway through.
- While the sweet potatoes are roasting, place the Greek yogurt, water, fresh coriander leaves, garlic clove, 1/2 tsp salt, and lime juice in a blender.
- Cut the avocado in half, remove the pit and scoop out the flesh from one half. Add it to the blender.
- Blend until smooth and creamy. Adjust the consistency by adding more water if necessary.
- Taste and adjust the salt or lime juice if needed.
- In a large salad bowl, add the lettuce leaves.
- Rinse and drain the black beans and sweet corn. Add them to the bowl along with the roasted sweet potatoes.
- Pour the dressing over the salad and toss everything together until well combined.
- Serve the salad immediately. Optionally, you can garnish it with additional coriander leaves or sliced avocado if desired.
Tips:
- Roasting the Sweet Potatoes: Ensure even roasting by cutting the sweet potatoes into uniform-sized cubes. Toss them thoroughly with olive oil and spices before spreading them in a single layer on the baking sheet.
- Making the Dressing: Blend the avocado, Greek yogurt, water, coriander leaves, garlic, salt, and lime juice until smooth. Adjust the thickness by adding more water if necessary.
- Assembling the Salad: Layer the lettuce at the bottom of your serving bowl, then add the roasted sweet potatoes, black beans, and sweet corn. Drizzle the avocado-yogurt dressing over the top just before serving to keep the salad crisp.
- Ingredient Swap: Substitute Greek yogurt with dairy-free yogurt if you want a vegan version of the dressing. You can also use different greens, such as spinach or kale, in place of lettuce for additional nutritional benefits.
- Storage: Store the components separately in airtight containers in the refrigerator. Mix the salad and add the dressing just before serving to maintain freshness and texture.
This Salad with avocado-yogurt dressing is a fantastic way to enjoy a nutritious and flavorful meal. The combination of spices and textures makes it a satisfying dish that is both healthy and delicious. Enjoy this salad as a standalone meal or as a side dish to complement your favorite entrees.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 13g | 34% |
| Sugar 10g | 10% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.39g | 8% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 660ug | 73% |
| Choline 66mg | 12% |
| Vitamin B1 0.37mg | 31% |
| Vitamin B2 0.40mg | 30% |
| Vitamin B3 3.09mg | 19% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 16mg | 19% |
| Vitamin E 1.80mg | 12% |
| Vitamin K 70ug | 58% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.41mg | 46% |
| Iron, Fe 3.81mg | 35% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 670mg | 44% |
| Zinc, Zn 1.60mg | 15% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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