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4.93 from 13 votes

Sweet Potato, Apple and Avocado Salad (Paleo, Gluten Free, Vegan)

This healthy sweet potato, apple and avocado salad is paleo, gluten free, grain free and vegan!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: avocado salad
Servings: 2 servings
Calories: 296
Author: Jennifer Farley


  • 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


  • 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. 


If you don't like raw red onions, try substituting shallots. They're milder, with a bit less bite.
Recipe adapted from wholehealthdesigns.com


Calories: 296kcal | Carbohydrates: 23g | Protein: 4g | Fat: 23g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 484mg | Fiber: 6g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 18.8mg | Calcium: 25mg | Iron: 1.3mg