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Avocado + Raw Sweet Potato Salad with Miso Dressing

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This vibrant and healthful salad is filled with raw sweet potato, avocado, broccoli sprouts and red onion! I mix fresh herbs into the spring greens for a pop of bright herb-y flavor. All this gets drizzle with a miso dressing. It's so good and good for you!
Course Salads
Cuisine Asian
Keyword avocado, broccoli sprouts, miso dressing, raw sweet potato, salad, sprouts
Prep Time 20 mins
Additional Time 10 mins
Total Time 30 mins
Servings 4 servings
Calories 428
Author Laurie McNamara

Ingredients

FOR THE MISO DRESSING:

  • 2 tablespoons white miso paste
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic grated
  • 1/8 teaspoon cayenne pepper or more if more heat is desired
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 1/4 cup grapeseed oil
  • 1/4 cup toasted sesame oil

FOR THE AVOCADO SWEET POTATO SALAD:

  • 10 ounces spring mix greens with baby spinach
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 1 medium sweet potato peeled
  • 1 small avocado siced
  • 1 small red onion sliced thin

FOR GARNISH:

  • teaspoons toasted sesame seeds
  • teaspoons black sesame seeds

Instructions

FOR THE MISO DRESSING:

  • In a medium bowl combine the miso, ginger, garlic, cayenne, lime juice, rice vinegar and whisk to combine. Continue whisking while slowly pouring the grapeseed and toasted sesame oil. Refrigerate until ready to use.

FOR THE SALAD:

  • Toss the spring greens and spinach blend with the fresh herbs.
  • Peel the sweet potato and slice a small portion of the bottom and top off so it has a flat surface to lay on. This will make it easier once you start to use the julienne peeler.
  • Use a julienne peeler to peel thin strips of sweet potato. Slice up an avocado and red onion.
  • Divide the herb-y greens among salad bowls or plates, top with the julienned sweet potatoes, a few slices of avocado, onion and some of the sprouts. Sprinkle with sesame seeds and drizzle with spoonfuls of the miso dressing.

Notes

I squeeze a little lemon over the avocado to keep it from discoloring, but that is totally optional.

Nutrition

Serving: 1salad | Calories: 428kcal | Carbohydrates: 25g | Protein: 6g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 13g | Sodium: 410mg | Potassium: 919mg | Fiber: 8g | Sugar: 5g | Vitamin A: 14904IU | Vitamin C: 33mg | Calcium: 124mg | Iron: 3mg