by Debra Daniels-Zeller
Harness the turning seasons with this savory, sweet, and spicy
salad. Perfect eaten by itself or as a stunning addition to your
next home-cooked meal or potluck.
Customize this recipe to your liking. For instance, substitute parsley for cilantro or omit nuts altogether if preferred.
|2 or 3 Tbs||fresh lime juice|
|1/2 to 1 tsp||agave nectar|
|2 Tbs||extra-virgin olive oil|
|2||garlic cloves, pressed|
|1||avocado, peeled and finely diced|
|1 cup||sweet-tart apple, diced|
|1 lb||garnet or jewel yams, peeled and cut into 1/2-inch pieces|
|1/4 cup||cilantro, chopped|
|sea salt and freshly ground pepper|
|1/4 cup||lightly toasted walnuts, finely chopped|
- Blend lime juice, agave nectar, and olive oil together in a medium mixing bowl.
- Add the avocado and apple then stir gently.
- Steam the yam until fork-tender. Cool and then blend with apples and avocado.
- Stir in cilantro, salt, and pepper
- Garnish with chopped walnuts.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.