Yam, Apple, and Avocado Salad

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

Yam Apl Avo Salad


  • 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.

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