This refreshing sweet potato, apple and avocado salad recipe is a healthy lunch that’s bursting with flavors, textures and colors. For those with dietary restrictions, it’s gluten-free, grain-free, vegan, and paleo. As for the rest of us, it’s an incredibly tasty, satisfying meal.
I’m not one for New Years resolutions, though I do like to set a few business and personal goals every year. Is that the same thing? Probably… I just don’t call them resolutions. They’re goals!
Anyway. I never resolve to change my eating habits, but I always feel gross after the overindulgence of the holidays. So I just want to eat healthier by default, at least for a few weeks.
I’ve been dipping into my archives, and this sweet potato, apple and avocado salad has been exactly what I need lately. The sweet potatoes and apples help to satisfy my sugar cravings, the avocados add creaminess, the toasted sunflower seeds add crunch and a nutty flavor… there’s so much to love.
I’m such a fan of this salad that I included it in my 2016 cookbook, The Gourmet Kitchen. Today I’m republishing it and updating the recipe notes with more details so you can enjoy it as well.
Sweet Potato, Apple and Avocado Salad Recipe Notes
- The smaller you cut the sweet potatoes, the faster they’ll cook. You can either boil or steam them; it takes the same amount of time. If you boil the sweet potatoes, make sure to drain them well before adding to the salad to avoid watery vinaigrette.
- I aim to cut the sweet potatoes, apples and avocados into similar sized pieces. It looks nice and the flavors are balanced in each bite.
- This recipe will work with either sweet or tart apples; use what you have. I like using red apples such as gala since the avocados are green and the onions are purple. It’s pretty!
- Apples and avocados oxidize (turn brown) after they’re cut into. The lime juice will delay this, but you’ll still want to enjoy the salad within 24 hours (you can probably get away with 48 hours).
- I always get one question about cilantro substitutions. If you dislike cilantro, there’s no need to substitute another herb. Simply omit it!
More Salad Recipes
If you like this recipe, you may also enjoy my Mediterranean Salad with Roasted Tomato Vinaigrette, Chicken Bacon Avocado Salad, and Strawberry Spinach Salad!
Sweet Potato, Apple and Avocado Salad (Paleo, Gluten Free, Vegan)
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
- 1/4 cup sunflower seeds
- 1 medium apple, diced (approximately 1 cup)
- 1/2 small red onion, diced (approximately 1/2 cup, see notes)
- 1/4 cup chopped cilantro
- 1/4 cup fresh squeezed lime juice (2-3 limes)
- 1 tablespoon extra virgin olive oil
- 1/2 ripe but firm avocado, diced
- kosher salt and ground black pepper
Instructions
- Bring a large saucepan full of water to a boil and add sweet potatoes. Cook until fork-tender, approximately 10-15 minutes. Drain and rinse under cold water to cool. Drain well. (You can also steam them instead of boiling).
- Toast sunflower seeds in dry skillet over medium-high heat until golden and fragrant.
- Combine apple, onion, cilantro, and lime juice in a large bowl. Stir in sweet potatoes and oil; add salt and pepper to taste. Stir in avocado and toasted sunflower seeds just before serving.
- This salad tastes best the sooner you enjoy it; I recommend serving immediately or preparing it the night before to take as a lunch. If preparing in advance, store in the refrigerator in an air-tight container. The longer the ingredients sit in the dressing, the less pronounced the flavors and textures become.
Notes
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Recipe adapted from wholehealthdesigns.com
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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Mallory @ Because I Like Chocolate says
I love where this is going with the avocado, lime, cilantro and sweet potatoes. The apple is an interesting addition though, I am not sure if it is throwing me off or whether I love the idea of adding it!
Laura (Tutti Dolci) says
I have been obsessed with sweet potatoes lately. This salad is perfect!
Caroline says
I’m super proud of you Jen! You’re an inspiration! This salad is just what I need right now. I’ve been eating SO many salads, but most of them have been lettuce and greens based. I love this combination of veggies and fruits. It looks so satisfying and delicious! I’m pinning now to make for lunch tomorrow!
Kristin says
Love everything about this! Composition and colors! Love that dark stain!
Thank you for all that you do.
Pinned,
K-
Helen @ Scrummy Lane says
Sounds so lovely and simple. I decided to cut down on (not totally cut out) sugar a while ago. I did it gradually and now I’ve noticed that I don’t crave it as much. Especially chocolate. Good news!
Taylor @ Food Faith Fitness says
What a simple fresh and healthy salad! These are some of my favorite foods, but I have never eaten them together…until now!
Gail @ A Healthy Hunger says
congratulations on your purge. You are far braver than I. LOVE this colorful salad!, it demands a try.
Nicole de B. says
I went low-carb a few years ago in an effort to lose a lot of weight. It worked! But in the process, I found out how bad I reacted to refined sugar. Wow. What a difference it makes not eating massive amounts of sugar all the time. Sugar is truly an addiction– and it takes hard work to detox from it. I still eat sugar from time to time, who can say no during the holidays?? But I try to limit it. And it IS easier for me now to “detox” from sugar after a major sugar binge. I find instead of a month, it takes about three days for me to not crave sugar. Sorry for the long (hopefully not preachy!?) ramble– I just wanted to say GREAT JOB fighting through the sugar withdrawal! And my husband saw me looking at this recipe and asked if we could have it for dinner. That’s high praise, indeed.
Liz@Virtually Homemade says
Maybe a more gradual route would be better – but I’m certainly no expert. When I was in my early 20’s I went off all refined sugar. I still ate fruit and raw honey and some other natural sugars. Over the years I have slowly added in some refined sugar but have never eaten as much as I once did.
However, the salad is gorgeous and looks amazingly healthy! Good luck :)
Mary Frances says
You are brave AND disciplined! This salad looks amazing; the sweet potatoes and avo are so pretty together!
Jackie {The Beeroness} says
I did the Splenda thing too. I gave it up about 4 years ago and never went back, now I can’t imagine having it again. I give up dairy from time to time, and since the first time I gave it up my dairy intake is about 20% of what it was. I love dairy, and you know, as a recipe developer you can’t really cut anything out 100%, but now I’m much more conscious of it and avoid it when possible.
Brianna says
I too am a sugar addict! Love this take on using produce for sweetness to a dish. The apple/sweet potato combo is a great one. YUM!
Happy Valley Chow says
That sounds like an amazing sound with some terrific flavors. Be sure to stop by my link party, Om Nom Nom Friday, and share your delicious creations. :)
Laura Dembowski says
This is my kind of dinner! Sweet potatoes and avocados are some of my favorite foods. I eat far less sugar than I used to. It’s definitely not something I want to cut out of my diet completely because I think life should be enjoyable and sugar helps make life fun. I think you’ll find a balance that works for you eventually.
Aimee@shugarysweets says
I did the Suja 3 day last weekend and I feel great! I am totally in tune right now with enjoying my food and not mindless eating. I went out to dinner and even enjoyed my dessert, just eating a few bites was all I needed, so not like me!!! I definitely wont be avoiding the refined sugars, but am learning how to enjoy them! This salad looks incredible!!!!!
Jennifer Farley says
I’m glad you liked Suja! I’m really hooked, that juice gave me so much control back. In the end we can have all of the quality bites we want as long as we keep an eye on the quantity. I’m going to start working a little bit of sugar back in here and there. I love it too much to quit completely.