Avocado and sweet potato salad

Sweet potato salad gets a makeover with lime-infused oil, coriander and tangy mustard.

Recipe «Avocado and sweet potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 egg yolk, 2 1/2 tsp finely chopped fresh ginger, 2 tbsp white vinegar, 1 tbsp Dijon mustard, 1 tbsp brown sugar , 250ml Caribbean lime infused avocado oil, 700g sweet potatoes , peeled, cut into 5mm-thick slices, 60ml olive oil , 200g mixed salad leaves, 2 ripe avocados, halved, stone removed, peeled, coarsely chopped, 1 bunch fresh coriander, sprigs picked.

Ingredients:

• 1 egg yolk 
• 2 1/2 tsp finely chopped fresh ginger 
• 2 tbsp white vinegar 
• 1 tbsp Dijon mustard 
• 1 tbsp brown sugar 
• 250ml Caribbean lime infused avocado oil 
• 700g sweet potatoes , peeled, cut into 5mm-thick slices 
• 60ml olive oil 
• 200g mixed salad leaves 
• 2 ripe avocados, halved, stone removed, peeled, coarsely chopped 
• 1 bunch fresh coriander, sprigs picked 

Instructions

1. 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.
2. 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.
3. 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.