This vibrant grilled yam and avocado salad combines West African flavors with European influences in a healthy and filling dish.
Did you know?
Yams are considered a symbol of good health and prosperity in West African cultures.
This vibrant grilled yam and avocado salad is a unique blend of West African flavors and European influences. Roasted yam and creamy avocado are combined with zesty sweet pepper and crunchy radishes, all tossed with a vinaigrette of olive oil and citrus. The result is a healthy, flavorful, and filling dish, perfect for a light lunch or dinner. For a finishing touch, this salad is garnished with roasted peanuts and fresh basil.
Ingredients
- 500g yams, sliced into 1cm thick rounds
- 1 red bell pepper, diced
- 2 avocados, diced
- 4 radishes, thinly sliced
- 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 2 teaspoons sea salt
- Freshly ground black pepper to taste
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons fresh basil, chopped
Steps
- Preheat the oven to 200 degrees Celsius.
- Line a baking tray with parchment paper and arrange the yam slices in a single layer. Bake for 25 minutes, flipping once.
- In a large bowl, combine the bell pepper, avocado, and radishes. In a small bowl, combine the olive oil, lime juice, honey, cumin, and salt. Whisk to combine.
- When the yams are ready, place them in the bowl with the vegetables. Pour in the dressing and toss to combine. Add the black pepper to taste.
- Divide the salad into four bowls and top with the roasted peanuts and fresh basil.
Add some extra love
For an extra kick, add a pinch of cayenne pepper to the dressing.
Recipe Remix:
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