Sweet potato salad gets a makeover with lime-infused oil, coriander and tangy mustard.
- Whisk the egg yolk, ginger, vinegar, mustard and sugar in a bowl. Add a little of the avocado oil and whisk until combined. Gradually add the remaining avocado oil, a few drops at a time, until the mixture is thick. Season with salt and pepper.
- Place the sweet potato in a bowl. Add the olive oil and toss to coat. Preheat a barbecue grill or chargrill on medium. Add the sweet potato to the grill and cook for 4 minutes each side or until tender and slightly charred. Set aside to cool.
- Arrange a layer of the salad leaves in a large serving bowl. Top with some of the sweet potato, avocado and coriander. Season with salt and pepper. Drizzle over a little of the dressing. Continue layering with the remaining salad leaves, sweet potato, avocado, coriander and dressing.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set